The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
480g chickpeas (drained)(Chickpeas, Water, Salt)
- 40g flaked almonds (Nuts)
- 80g sliced kale
- 40g pistachios (Nuts)
- 4 carrot
- 1 apple
- 500g pre-cooked beetroot
-
½ tsp ground allspice(Pimento (Ground Allspice))
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh dill
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 519Kcal |
| 420kJ | 2173kJ | |
| Fat | 5.2g | 27g |
| of which saturates | 0.7g | 3.7g |
| Carbohydrates | 10g | 52g |
| of which sugars | 5.3g | 27g |
| Protein | 3.7g | 19g |
| Salt | 0.05g | 0.27g |
| Fibre | 3.2g | 16g |
Vegan
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Roasted Chickpea & Beet Salad
A salad packed full of all the good stuff you’ve been craving. Kale, carrots and apple join almonds and chickpeas in a colourful medley. Lashings of yoghurt dressing bring it all together.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Drain and rinse the chickpeas. Cut three-quarters of the beetroot into wedges. Add the chickpeas and beetroot to a lined baking tray with the allspice. Drizzle 1 tbsp oil and season with sea salt and black pepper. Roast for 15 mins. In the last 5 mins, add the kale to crisp up.
- Dice the apple into 1/2cm cubes. Peel the carrots into ribbons. Finely grate the remaining beetroot into a mixing bowl. Roughly chop the dill (save some for garnish) and add to the bowl along with the yoghurt, vinegar and 1 tbsp olive oil. Season with sea salt and black pepper, then stir well.
- Roughly chop the pistachios. Place a small frying pan on medium heat. Add the pistachios and almonds and toast for 2-3 mins, turning regularly, until golden brown. Remove and set aside.
- Add the roasted chickpeas, beets, kale, apple and carrot to the yoghurt dressing. Gently toss together and serve onto plates. Garnish with the toasted almonds, pistachios and remaining dill.
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