Masala Beet and Chickpea Salad

The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe. The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe.

Prep time
10 mins
Cook time
35 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Herbs &
spices
Contains
Ingredients
Serves 2
cut into wedges
roughly chopped
curry powder
white onion
finely sliced
chickpeas (can)
drained and rinsed
lemon
cut into wedges
Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

368kcal
Calories
18g
Total Fat
41g
Carbs
10g
Sugars
15g
Protein
15g
Fibre
4mg
Iron
22%
 
107mg
Magnesium
25%
 
288mg
Phosporus
23%
 
1044mg
Potassium
22%
 
102mg
Sodium
4%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
5.9mg
Vitamin E
39%
 
156mcg
Vitamin B9
39%
 
135mcg
Vitamin A
15%
 
50mg
Vitamin C
56%
 
2mg
Zinc
18%
 
217mcg
Vitamin K
181%
 
0.5mg
Copper
56%
 
0.2mg
Vitamin B2
15%
 
1.5mg
Vitamin B3
9%
 
0.7mg
Vitamin B6
41%
 
207mg
Calcium
16%
 
Calories: 368kcal; Total Fat: 18g; Carbs: 41g; Sugars: 10g; Protein: 15g; Fibre: 15g; Iron: 4mg (22%); Magnesium: 107mg (25%); Phosporus: 288mg (23%); Potassium: 1044mg (22%); Sodium: 102mg (4%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 5.9mg (39%); Vitamin B9: 156mcg (39%); Vitamin A: 135mcg (15%); Vitamin C: 50mg (56%); Zinc: 2mg (18%); Vitamin K: 217mcg (181%); Copper: 0.5mg (56%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.5mg (9%); Vitamin B6: 0.7mg (41%); Calcium: 207mg (16%)
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Notes

Alternatives:

beetroot - other root vegetable like swede, carrots or parsnips

chickpeas - any white bean like butterbeans or cannellini beans

watercress - spinach, rocket, or other mixed leaf salad

Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Herbs &
spices
Contains
Ingredients
Serves 2
cut into wedges
roughly chopped
curry powder
white onion
finely sliced
chickpeas (can)
drained and rinsed
lemon
cut into wedges
Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

Ingredients

Serves 2
cut into wedges
roughly chopped
curry powder
white onion
finely sliced
chickpeas (can)
drained and rinsed
lemon
cut into wedges

Method

Your notes

1

Preheat the oven to 200˚C (180˚C fan) and prepare your ingredients.

2. Spread the beetroot out on a large baking tray, then add the curry powder, olive oil and a big pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until the beetroot has started to soften.

3

Add the onion and chickpeas and bake for a further 15 minutes until slightly crispy.

4

Add the watercress to the plates and top with the roasted veg. Drizzle with a little more olive oil, season with salt and pepper and garnish with a lemon wedge.

Notes

Alternatives:

beetroot - other root vegetable like swede, carrots or parsnips

chickpeas - any white bean like butterbeans or cannellini beans

watercress - spinach, rocket, or other mixed leaf salad

Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

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