Beetroot and Chickpea salad

Who doesn’t love a salad that you can put together in no time? This easy to make and super quick to put together Beetroot and Chickpea salad recipe is just the thing when you want to eat healthy and not compromise on taste at the same time.  I have added in amchoor powder which is a tangy  dried mango powder which will give this salad a fabulous twist when combined with balsamic vinegar.

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If possible try and buy baby beetroot cooked in vinegar as these would be the perfect size and also have the right amount of vinegar. If you are not sure of how much balsamic vinegar you can handle, add 1⁄2 tbsp first and then if you feel brave add another half. I have a whole collection of flavoured vinegar and if you can get your hands on cranberry infused vinegar, I highly recommend adding that in as it will totally elevate the flavour of your salad.

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Serves: 4 as a side and 2 as a main


  •  1⁄2 a can of boiled and cooked chickpeas
  •  4 small beetroot cooked and peeled – roughly 250 gm
  • 1 tbsp balsamic vinegar
  • 1 small red onion sliced length wise
  • 2 tsp amchoor powder
  • 2 heaped tsp pomegranate seeds


  • In a large mixing bowl add the chickpeas
  • Chop the cooked and peeled beetroot into bite size chunks. Add them into the chickpeas. Add the chopped onion and pomegranate seeds.
  • Add the vinegar and the amchoor powder and mix well.
  • Serve and sprinkle with more pomegranate seeds if desired.

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I have found the perfect linky to add my virtuous yet superbly delicious salad to. It’s this month’s Spice Trail with the theme ‘ Temple Food‘ hosted by the lovely Vanesther on her blog called ‘Bangers and Mash’. The whole concept of respecting your body by treating it like a temple is really apt for the way I have recently begun to think about food. I have to re-think and re-align what I feed my system and actually begin to ‘listen’ to what my body is speaking to me. It’s important that after years of neglect I FINALLY pay attention to what is entirely my own – my body.


By linking to this challenge I take heart in knowing that I am not ALONE . There are other like-minded foodies who are re-thinking their ways of eating. I do hope my recipe is one of the many delicious , innovative and beautiful ones that will help my readers on their journey to eating healthy and feeling more energetic.


19 thoughts on “Beetroot and Chickpea salad

  1. Ooh that does look good. I’m a big fan of beetroot, though I don’t like it much in vinegar. Balsamic is, of course, another story. I haven’t come across amchoor powder since I was living in the midlands and they had loads of good Asian shops.

    • Hi Chocolette, I too am a big fan of Beetroot, amchoor powder is available in every Indian/Pakistani/Bangladeshi goods store in London, alternatively try chaat powder – it is an equally tasty, tangy mix of spices.

  2. Beetroot and chickpeas a combo that’s so good for you. I’ve never thought of putting the two together and with a touch of amchoor, I bet it’s fab. GG

  3. Pingback: The Spice Trail challenge: temple food | Bangers & Mash
  4. This looks so delicious AND so healthy too! Such vibrant colours and flavours, this is absolutely perfect for #TheSpiceTrail Temple Food challenge. Thanks so much for linking up Manjiri 🙂

  5. Pingback: Healthy and delicious temple food | Bangers & Mash
  6. Manjula,
    The closest I’ve gotten to beetroot so far was when my sister and I tried to imitate out aunt’s lipstick by rubbing these on our lips. This combo seems different and this time, I’m really gonna slide down my dislike for the veggie and try this dish to surprise my indoors!

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