Beetroot salad with apple and chickpeas

Beetroot Salad with Apple and Chickpeas – Fresh and Healthy Recipe

Beetroot salad with apple and chickpeas is a fresh, colourful and easy salad combining the natural sweetness of beetroot, crisp apple and the mild, nutty flavour of chickpeas.

Sweet beetroot.
Crisp apple.
Nutty chickpeas.

Three simple ingredients that come together in a surprisingly balanced combination of flavours and textures.

Lemon, balsamic vinegar and Dijon mustard provide just the right amount of acidity, while fresh parsley keeps the salad light and vibrant. The result is a healthy beetroot salad that works beautifully as a light lunch or dinner, or as a colourful side dish.

Why This Combination Works

Beetroot and apple both have a natural sweetness, but their textures are completely different. Fresh, crisp apple provides a refreshing contrast to the soft and earthy beetroot.

Chickpeas add texture, a subtle nutty flavour and make the salad more satisfying. Lemon juice and balsamic vinegar balance the sweetness, while Dijon mustard brings the dressing together.

A short resting time also allows the beetroot to gently colour the other ingredients, creating beautiful ruby-red tones throughout the salad.

Ingredients for Beetroot Salad with Apple and Chickpeas

Serves 2–3

  • 2 medium beetroot, cooked or roasted
  • 1 can chickpeas, drained, rinsed and dried
  • 1 large fresh apple, peeled and cut into small pieces
  • ½ red onion
  • a handful of fresh parsley

For the Dressing

  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • ½ tsp honey – optional
  • salt, to taste
  • freshly ground black pepper

How to Make Beetroot Salad with Apple and Chickpeas

  1. Allow the cooked or roasted beetroot to cool, peel it and cut it into small pieces or wedges.
  2. Drain and rinse the chickpeas thoroughly, then allow them to dry. For a firmer texture and slightly deeper flavour, you can briefly toast them in a dry frying pan.
  3. Peel the apple, cut it into small pieces and immediately drizzle with a little lemon juice to prevent browning and keep it fresh.
  4. Slice the red onion into very thin strips.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, lemon juice and honey, if using. Season with salt and freshly ground black pepper.
  6. Place the beetroot, chickpeas, apple and red onion in a large bowl. Pour over the dressing and toss gently until everything is evenly coated.
  7. Leave the salad to rest for 10–15 minutes, allowing the flavours to come together.
  8. Finish with fresh parsley just before serving.

Tips and Variations

  • Goat’s cheese or feta – adds a creamy, salty contrast to the sweet beetroot.
  • Walnuts – bring extra crunch and a pleasant earthy flavour.
  • Rocket – adds freshness and a slightly peppery bitterness.
  • Orange – a few fresh segments can give the salad an even brighter, fruitier character.
  • For a lighter version, simply reduce the amount of olive oil in the dressing.

Beetroot, Apple and Chickpeas in One Salad

Beetroot, apple and chickpeas are all natural sources of fibre, while chickpeas also make this simple vegetable and fruit salad more satisfying.

The combination of vegetables, fruit and pulses makes this salad a great choice for a light lunch, simple dinner or healthy side dish.

It is also an easy way to turn a handful of everyday ingredients into something colourful, fresh and full of contrasting textures.

Serving

Serve the beetroot salad slightly chilled or at room temperature.

It tastes particularly good after a short resting time, when the dressing combines with the juices from the beetroot and apple.

For serving, finish with a little fresh parsley, freshly ground black pepper and a few drops of good-quality extra virgin olive oil.

Wine Pairing

The natural sweetness of beetroot, freshness of apple and gentle acidity of the dressing work best with a dry white wine with lively acidity.

  • Riesling – its refreshing acidity highlights the apple and balances the sweetness of the beetroot.
  • Sauvignon Blanc – citrus and herbal notes complement the parsley and fresh dressing.
  • Grüner Veltliner – a fresh and elegant pairing that will not overpower the salad.

For something a little different, try a light Pinot Noir, served slightly chilled.

Recipe Details

Cuisine: Modern European

Preparation time: 15 minutes

Cooking time for beetroot: approximately 30–40 minutes

Total time with pre-cooked beetroot: approximately 20 minutes

Servings: 2–3

Difficulty: Easy

Course: Salad / Light lunch / Side dish

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