Roasted Beetroot & Crispy Chickpeas Recipe

Name: Roasted Beetroot & Crispy Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium Beetroots; 1 can (15 Oz. Size) Chickpeas; 2 Tablespoons Olive Oil, Plus More For Drizzling; 1 Tablespoon Sumac; 1 Tablespoon Ground Cumin; 1 Tablespoon Dried Thyme; 1 Tablespoon Sesame Seeds; 1/2 teaspoons Salt; 1 cup Greek Yogurt; 1 teaspoon Lemon Juice; 1 teaspoon Lemon Zest; 1 teaspoon Harissa (more Or Less To Taste); Mint Leaves For Garnish

Servings: persons

2 Medium Beetroots
1 can (15 Oz. Size) Chickpeas
2 Tablespoons Olive Oil, Plus More For Drizzling
1 Tablespoon Sumac
1 Tablespoon Ground Cumin
1 Tablespoon Dried Thyme
1 Tablespoon Sesame Seeds
1/2 teaspoons Salt
1 cup Greek Yogurt
1 teaspoon Lemon Juice
1 teaspoon Lemon Zest
1 teaspoon Harissa (more Or Less To Taste)
Mint Leaves For Garnish

1
Preheat oven to 220 degrees C (425 degrees F).
2
Scrub beetroots very thoroughly, dry and cut into wedges.
3
Spread drained chickpeas and beetroot wedges on a large baking tray, add olive oil and mix well with your hands.
4
In a small bowl, mix together sumac, cumin, thyme, sesame seeds and salt.
5
Add half of this mixture to the beetroots and chickpeas and mix again very thoroughly.
6
Roast for about 2530 or until crisp at the edges.
7
Check towards the end of the roasting time, so that chickpeas will not turn black.
8
They should be nicely crisped and beetroots should be a bit softer, but not really soft or mushythey should still have quite a strong bite.
9
In the meantime, mix yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture.
10
Swirl harissa through and spread yogurt on a serving platter.
11
Top with beetroot wedges, chickpeas and mint leaves.
12
Drizzle a little olive oil on top and sprinkle with a pinch of the spice mixture.
13
Enjoy with some crisp bread.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Medium Beetroots, 1 can (15 Oz. Size) Chickpeas, 2 Tablespoons Olive Oil, Plus More For Drizzling, 1 Tablespoon Sumac, and more.

Yes, Roasted Beetroot & Crispy Chickpeas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Beetroot & Crispy Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions