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Roasted Beet, Peach, & Crispy Chickpea Salad

  • Yield: 3 1x


  • 1 can garbanzo beans (rinsed and drained)
  • 1 tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 2 ripe peaches (sliced)
  • 2 medium beets (roasted and sliced)
  • 1/4 cup crumbled goat cheese
  • 23 handfuls of greens (spinach, or mixed greens)

For the Herb Dressing

  • 1/4 yellow onion
  • 1 garlic clove
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice (or lime)
  • Large handful of fresh herbs (I used mostly parsley, basil, and a little thyme and mint)
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 1) Preheat oven to 400 degrees. Lay garbanzo beans on a paper towel and gently blot to dry. Add them to a baking sheet and toss with olive oil, garlic powder, onion powder, paprika, salt, and chili powder. Bake for 15-20 minutes until crispy.
  2. 2) Lay the greens in a shallow bowl and top with sliced peaches, beets, and top with garbanzo beans and goat cheese.

For the Herb Dressing

  1. 1) In a blender add the onion, garlic, apple cider vinegar, lemon juice, herbs, olive oil, cayenne, salt, and pepper. Blend until smooth. Pour over salad, just enough to coat. Store any remaining dressing in the fridge.


* To make roasted beets, wrap individually in foil, and bake in 400 degree oven for 40-50 minutes until tender. You should be able to easily pierce through the center with a knife. When cool enough to handle, peel away skins and slice. You can do this ahead of time and store in the fridge.