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Beets & Chickpeas with Jalapeño Yogurt Recipe
Amy

Beets & Chickpeas with Jalapeño Yogurt

This vibrant dish of Beets & Chickpeas with Jalapeño Yogurt is a feast for the senses, combining earthy sweetness with a creamy, spicy kick. Roasted beets offer a tender, caramelized texture, while chickpeas add a satisfying crunch, creating a perfect balance.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 0
Ingredients Method

Ingredients
  

Beet & chickpea salad
  • 1 lb beets (4-5 medium beets)
  • 1 large garlic clove, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 cup cooked chickpeas
  • A few handfuls arugula
  • ½ teaspoon brown mustard seeds, for garnish
  • 2 tablespoons chopped fresh cilantro, for garnish
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
Jalapeño yogurt sauce
  • ½ cup plain Greek yogurt
  • ½ jalapeño pepper, seeded and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon lime juice, more to taste
  • 1 tablespoon honey
  • ½ teaspoon sea salt, more to taste
  • Fresh black pepper

Method
 

  1. Heat the oven to 375 degrees. Wrap the beets in foil and roast until fork tender, 30-40 minutes. Set aside to cool.
  2. Heat a drizzle of olive oil in a skillet over medium heat. Add the garlic, coriander, cumin, and paprika and cook for 30 seconds, until aromatic but not burnt.
  3. Add the chickpeas and cook until golden brown, stirring occasionally. Season with salt and pepper to taste.
  4. Make the yogurt sauce: Mix the yogurt, jalapeño, olive oil, garlic, ginger, lime juice, honey, and salt. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. If your jalapeño was too spicy, add a dash of white wine vinegar.
  5. Slip the skins off the cooled beets and slice them.
  6. Assemble the salad with handfuls of the arugula, followed by the beets and spiced chickpeas. Add a dollop of the yogurt sauce and garnish with the cilantro and brown mustard seeds.
  7. Serve with naan bread and extra yogurt sauce on the side.
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