🌿 Zaatar Roasted Beet and Chickpea Salad
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Earthy, tangy, and grounded in garden abundance
📜 Introduction: Rooted, Present, and Honest
There’s something grounding about beets — the way they grow hidden in the soil, the way their color stains your hands, the way their flavor deepens with just a little time in the oven. This salad brings all that earthy beauty together with the brightness of lemon, the savory punch of zaatar, and the creamy heartiness of chickpeas.
Whether your beets came from your own backyard or a farmer’s bin, this is a nourishing, make-ahead kind of dish that holds up beautifully and invites a slower pace — the kind of meal that feels just right when everything else is moving too fast.
❤️ Why You’ll Love This Recipe
- A perfect balance of earthy, tangy, and savory flavors
- Great for make-ahead lunches or shared potlucks
- Uses pantry staples + seasonal produce
- Naturally vegan, gluten-free, and nutrient-rich
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Servings: 4
- Dietary Info: Vegan, gluten-free, whole-food
Key Ingredients at a Glance:
- Beets
- Canned chickpeas
- Zaatar spice blend
- Olive oil
- Fresh parsley + lemon
🧺 Ingredients
For the Roasted Beets & Chickpeas:
- 3 medium beets, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 1 ½ Tbsp zaatar spice blend
- ½ tsp sea salt
- Fresh ground pepper, to taste
For the Salad Base:
- 2 cups arugula or mixed garden greens
- ¼ cup chopped fresh parsley
- 2–3 Tbsp thinly sliced red onion
- Juice of 1 lemon
- Drizzle of olive oil
- Optional: crumbled feta or dollop of labneh (if not vegan)
👩🍳 Instructions
Roast the Beets & Chickpeas:
- Preheat the oven to 400°F (200°C).
- On a lined baking sheet, toss the cubed beets and chickpeas with olive oil, zaatar, salt, and pepper.
- Spread in a single layer and roast for 35–40 minutes, stirring once halfway through, until beets are tender and chickpeas are slightly crisp.
Tip: The zaatar toasts as it roasts — your kitchen will smell amazing. This step alone feels like therapy.
Assemble the Salad:
- In a serving bowl, layer your greens, parsley, and red onion.
- Add the warm beet-chickpea mixture on top.
- Drizzle with lemon juice and a touch more olive oil.
- Toss gently just before serving, or serve as-is for a composed salad look. Add feta or labneh if desired.
🍽 Serving & Pairing Ideas
- Serve warm or room temp as a main or side
- Pair with warm pita or homemade flatbread
- Add soft-boiled eggs or grains like farro to bulk it up
- Great as a next-day lunch with leftover dressing
🥡 Storage & Make-Ahead Tips
- Store fully assembled salad in an airtight container for up to 3 days
- Store components separately for fresher greens if prepping ahead
- Roasted beet-chickpea mixture keeps well and can be used in wraps or bowls
🌱 Final Thoughts & Invitation
This salad is a picture of what I hope cooking can be: rooted, real, and gently bold. It’s flavorful without flash, comforting without heaviness. Whether you’re in a season of rebuilding rhythms or just needing something beautiful on your plate, this dish meets you right there.
If you make it, I’d love to hear how it turned out — tag @southernsoilandsunshine or leave a note in the comments.
Looking for more rooted, garden-inspired dishes? You might enjoy:
- [Herby Lentil Patties with Yogurt Sauce]
- [Warm Roasted Carrot + Dill Salad]
- [Slow Garden Soup with Chickpeas and Greens]
