Go Back
+ servings
Buckwheat salad presented in a bowl with decorative salad servers.
Print Pin
5 from 1 vote

Buckwheat & Beetroot Salad with Chickpeas

This packed full of goodness & colour Buckwheat & Beetroot Salad with chickpeas, spinach, nuts & seeds is satisfying & delicious. Enjoy it warm or cold depending on your mood and time of year! Naturally vegan & gluten-free too.
Course Light Dinner, Lunch, Salad
Cuisine British, International
Keyword beetroot salad, Buckwheat salad, gluten free, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 273kcal
Author Jo Allison


  • 250-300 g cooked buckwheat groats (kasha) approx. 100g uncooked
  • 200 g cooked beetroot cut into small chunks
  • 150 g cooked chickpeas see notes
  • 75 g couple handfuls of baby spinach see notes
  • 30 g pine nuts walnuts work really nicely too
  • fresh herbs of your choosing (mint, parsley, basil) chopped


  • 3 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon maple syrup
  • salt and pepper to taste


  • Gather all your ingredients including already cooked buckwheat, beetroot chopped into chunks, chickpeas, nuts, herbs, spinach (salad) and any extras (see suggestions in the post above).
  • Prepare salad dressing by whisking together olive oil, balsamic vinegar and maple syrup and season to taste with salt and pepper.
  • Next, add all your ingredients (with the exception of spinach) into a large bowl and pour over the dressing.
  • Mix well until really well combined and coated in dressing and add baby spinach or any other salad leaves you are using and gently mix again.
  • Plate up and enjoy!


  • Nutritional information is approximate, per serving and should be treated as a guideline only.
  • Salad preparation time of 10 min is based on assumption that your buckwheat, beetroot and chickpeas have already been cooked. 
  • Feel free to substitute chickpeas with any other beans you like but look for ones that hold their shape well. Butter beans, pinto beans and kidney beans would go really nicely here. 
  • Spinach can be substituted with any salad you've got handy. Gently steamed or raw kale would be lovely too. If using raw kale I would massage the leaves with a little bit of olive oil first to tenderise them.
  • Can be eaten warm or cold. Any leftovers should be stored in a fridge and consumed within 3 days.


Calories: 273kcal | Carbohydrates: 27g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 421mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1775IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg