Creamy Beetroot Salad with Chickpeas

Creamy Beetroot Salad with Chickpeas


10 mins 


40 mins 


This creamy freshly cooked beetroot salad with chickpeas & oranges makes use of the beetroot leaves & stems to deliver a super tasty & fresh salad.


  • 500 g beetroot raw peeled cut into 2 cm slices with stems and leaves retained
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 lemon juiced
  • 2 garlic cloves chopped
  • 400 g chickpeas
  • 4 tbsps Hellmann's Honey Mustard Dressing
  • 12 cherry tomatoes halved

  1. Amount per Serving
Title Amount per Serving
Energy 523.46 kcal
Protein 22.78 g
Sugar 18.34 g
Fibre 15.37 g
Fat 16.37 g
Saturated fat 1.93 g


  1. Preheat the oven to 200°C, 180°C fan, Gas Mark 6.

  2. Put the beetroot on an oven tray with the garlic and drizzle with 1 tablespoon olive oil. Place the tray in oven and cook for 35-40 mins until soft. Set aside to cool.

  3. Meanwhile, chop the stems and leaves and quickly fry in 1 tablespoon of olive oil along with lemon juice, and garlic. Keep the stems at the bottom of the pan. Add a dash of water and cook gently, covered, for 3- 5 mins. Set aside to cool.

  4. Place the cooled beetroot stems and leaves in a large mixing bowl. Add the chickpeas and the Hellmann’s Honey Mustard Dressing.

  5. Fold the cooled beetroot into the salad.

  6. Serve topped with cherry tomatoes and coriander leaves.