Roasted Chickpeas with Beetroot
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something nutritious but don't have much time to spend in the kitchen. Roasted chickpeas with beetroot comes together in just fifty minutes and uses simple pantry staples, so it won't break the bank. The chickpeas are packed with protein and fiber, making them incredibly satisfying, while the earthy sweetness of roasted beetroot balances beautifully with warming spices like cumin and smoked paprika. It's the kind of vegetarian dish that feels fancy enough for company but casual enough for a weeknight dinner. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 3 mediumbeetroot(peeled and cut into 1-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonground cumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonsfresh thyme(chopped)
- ½ largered onion(thinly sliced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Make sure the chickpeas are completely dry by patting them thoroughly with a clean kitchen towel—this ensures they become crispy.
Tip: Any moisture on the chickpeas will steam them instead of crisping them during roasting.
- 2
In a large bowl, combine the dried chickpeas, minced garlic, smoked paprika, cumin, salt, and black pepper. Drizzle with 2 tablespoons of olive oil and toss well until all chickpeas are evenly coated with the spice mixture.
- 3
On a separate baking sheet, toss the beetroot cubes with the sliced red onion, remaining 2 tablespoons of olive oil, salt, and pepper.
Tip: Keep the chickpeas and beetroot on separate sheets so they roast at their own pace without interfering with each other.
- 4
Spread the seasoned chickpeas in a single layer on one baking sheet and the beetroot mixture on another. Place both in the preheated oven.
Tip: Arrange them on different racks if your oven allows, placing chickpeas on a higher rack and beetroot below.
- 5
Roast for 25-30 minutes, stirring the chickpeas halfway through at the 15-minute mark. The chickpeas should become golden and crispy, while the beetroot should be caramelized at the edges.
Tip: Listen for the chickpeas to rattle in the pan—this indicates they're becoming sufficiently crispy.
- 6
Remove both baking sheets from the oven. While still warm, drizzle the balsamic vinegar over both the chickpeas and beetroot, then gently toss to combine.
- 7
Transfer the roasted chickpeas and beetroot to a serving bowl. Top with fresh chopped thyme and lemon zest, then toss gently one final time.
Tip: The warm ingredients will help release the aromatic oils from the thyme.
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