Warm Chick Pea & Beetroot Salad

Salad Recipes › Warm Chick Pea & Beetroot Salad

Warm Chick Pea & Beetroot Salad

4 Serves
15 minutes
20 minutes

Salads are not just for summer! Try this warm salad of roasted vegetables, chick peas and beetroot.

Recipe supplied by Edgell.

Set a Reminder to cook 02/15/2026 03:16 02/15/26 04:16 Australian Eastern Daylight Time IGA Recipes – Warm Chick Pea & Beetroot Salad Reminder – Warm Chick Pea & Beetroot Salad https://www.iga.com.au/recipes/salads/warm-chick-pea-beetroot-salad/

Ingredients

½ cauliflower, cut into florets

400g can Edgell Chick Peas, drained

3 tablespoons olive oil

2 cloves garlic, crushed

1 teaspoon smoked paprika

1–2 tablespoons pepitas

425g can Edgell Sliced Beetroot, drained

60g baby spinach leaves

75g goat cheese, crumbled

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

In a large bowl, toss cauliflower and Edgell Chick Peas with 2 tablespoons olive oil, garlic and paprika. Place on a baking paper lined tray and cook in a preheated oven at 200°C for 25 minutes.
Spread pepitas on a separate tray and roast for 7–8 minutes or until golden.
Arrange Edgell Beetroot, roasted cauliflower and chick pea mixture and spinach on a serving plate, sprinkle with goat cheese and pepitas. Drizzle with remaining olive oil to serve.

Top Tips

This salad goes perfectly with Moroccan spiced lamb