Looking for a salad that goes beyond the ordinary? This Rainbow Chickpea & Beet Salad is more than just a pretty plate—it’s a powerful combination of color, texture, and plant-based nutrition that supports everything from digestion to hormone balance. Whether you’re craving a refreshing lunch, a vibrant side dish, or a meatless Monday option that still satisfies, this salad delivers in both flavor and function.
At the heart of this dish are beets, nature’s detoxifier, known for supporting liver function, circulation, and stamina thanks to their high nitrate content. Paired with fiber-rich chickpeas, they create a satiating base that fuels your body with plant-based protein and prebiotics to support a healthy gut microbiome.
Add in crunchy walnuts (packed with omega-3 fatty acids for brain and heart health), creamy plant-based feta, and a rainbow of shredded carrots, green onion, and fresh parsley, and you’ve got a bowl that’s as nourishing as it is beautiful. The real star might be the tangy tahini dressing, which features lemon juice and coconut yogurt for a creamy, zesty finish full of probiotics, calcium, and healthy fats.
This salad is also incredibly versatile. Enjoy it as a light main dish, pack it up for lunch on the go, or serve it alongside grilled chicken or salmon to boost the protein content. It comes together in under 20 minutes and keeps well in the fridge, making it perfect for meal prep or last-minute entertaining.
Every forkful is a reminder that healthy food doesn’t have to be boring—it can be vibrant, crave-worthy, and deeply nourishing. From your gut to your hormones, your immune system to your skin, this Rainbow Chickpea & Beet Salad is a whole-body win.
Recipe
Serves 3
2 tbsp. tahini
juice of ½ lemon
3 tbsp. Coconut yogurt
12 oz. (350g) cooked beets, sliced
5.3 oz. (150g) canned chickpeas, rinsed & drained
1 carrot, grated
1 green onion, finely sliced
0.4 oz. (10g) fresh parsley, chopped
3.5 oz. (100g) plant based feta cheese, crumbled
1.4 oz. (40g) walnuts, roughly chopped
How to Prepare
Place the tahini, lemon juice, yogurt, 1 tbsp. olive oil, salt and pepper into a small bowl. Stir to combine and set aside.
In a large mixing bowl, combine the beets, chickpeas, carrot, green onion and parsley. Toss to combine.
Serve the salad topped with plant feta cheese, walnuts, and pour over the tahini dressing.
Tip: Bump up the protein by serving a baked chicken breast on the side.
