Roasted Vegetable and Black Chickpea Salad
By Stephanie PixleyPublished on March 28, 2024
Time
2 hours, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
1½ tablespoons table salt for brining8 ounces dried black chickpeas, picked over and rinsed½ teaspoon table salt, divided, plus salt for cooking beans1 pound golden beets, trimmed1 delicata squash (12 to 16 ounces), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½ inch thick3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 cup plain Greek yogurt ¼ cup chopped fresh cilantro, divided¾ teaspoon grated lemon zest, divided, plus 1½ tablespoons juice¼ cup harissa ½ cup pomegranate seeds ¼ cup shelled pistachios, toasted and chopped
Before You Begin
You can use dried common chickpeas in place of black chickpeas. We prefer golden beets because they don’t discolor the rest of the salad, but you can use red beets.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and brine at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Adjust oven rack to middle position and heat oven to 425 degrees. Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit for 15 minutes. Drain well and set aside.
- Meanwhile, wrap beets individually in aluminum foil and place on aluminum foil-lined rimmed baking sheet. Roast for 30 minutes.
- Toss squash with 1 tablespoon oil and ¼ teaspoon salt in bowl. Remove sheet with beets from oven and arrange beets on 1 half of sheet. Spread squash in even layer on other side of sheet, then return to oven and roast until beets and squash are tender (you will need to unwrap beets to test them), about 15 minutes.
- Remove beets and squash from oven and carefully open beet foil packets. Once beets are cool enough to handle, carefully rub off skins using paper towels. Slice beets into ½-inch-thick wedges, and, if large, cut in half crosswise.
- Whisk yogurt, 1 tablespoon oil, 1 tablespoon cilantro, ¼ teaspoon lemon zest, and ⅛ teaspoon salt together in bowl; set aside. Whisk remaining 1 tablespoon oil, remaining ½ teaspoon lemon zest, lemon juice, and remaining ⅛ teaspoon salt together in large bowl. Add reserved drained beans, beets, and squash and toss to combine. Season with salt and pepper to taste.
- Spread yogurt mixture over wide serving platter. Arrange bean-vegetable mixture over top, then drizzle with harissa and sprinkle with pomegranate seeds, pistachios, and remaining 3 tablespoons cilantro. Drizzle with extra oil and serve.
Time
2 hours, plus 8 hours briningYield
Serves 4 to 6Ingredients
1½ tablespoons table salt for brining
8 ounces dried black chickpeas, picked over and rinsed
½ teaspoon table salt, divided, plus salt for cooking beans
1 pound golden beets, trimmed
1 delicata squash (12 to 16 ounces), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½ inch thick
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 cup plain Greek yogurt
¼ cup chopped fresh cilantro, divided
¾ teaspoon grated lemon zest, divided, plus 1½ tablespoons juice
¼ cup harissa
½ cup pomegranate seeds
¼ cup shelled pistachios, toasted and chopped
Ingredients
1½ tablespoons table salt for brining
8 ounces dried black chickpeas, picked over and rinsed
½ teaspoon table salt, divided, plus salt for cooking beans
1 pound golden beets, trimmed
1 delicata squash (12 to 16 ounces), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½ inch thick
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 cup plain Greek yogurt
¼ cup chopped fresh cilantro, divided
¾ teaspoon grated lemon zest, divided, plus 1½ tablespoons juice
¼ cup harissa
½ cup pomegranate seeds
¼ cup shelled pistachios, toasted and chopped
Ingredients
1½ tablespoons table salt for brining
8 ounces dried black chickpeas, picked over and rinsed
½ teaspoon table salt, divided, plus salt for cooking beans
1 pound golden beets, trimmed
1 delicata squash (12 to 16 ounces), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½ inch thick
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 cup plain Greek yogurt
¼ cup chopped fresh cilantro, divided
¾ teaspoon grated lemon zest, divided, plus 1½ tablespoons juice
¼ cup harissa
½ cup pomegranate seeds
¼ cup shelled pistachios, toasted and chopped
Why This Recipe Works
Think of black chickpeas as the sophisticated grown-up version of the humble common chickpea. An heirloom variety, they are commonly used in India and Italy. Black chickpeas boast a firm texture and an earthy, nutty, almost smoky flavor and can be used in place of chickpeas in just about any application. To highlight their stunning color and unique flavor, instead of making just a dip or a puree, we created a main course, special occasion–worthy salad. We pair the chickpeas with roasted vegetables that stand up to their meaty texture and flavor. Roasted delicata squash and golden beets make for a nice visual contrast while their natural sweetness tempers the earthiness of the chickpeas. A bed of herbed yogurt anchors the components of this dish and makes the salad feel cohesive and composed. A drizzle of fiery harissa ensures that the flavors don’t lean too sweet.
Before You Begin
You can use dried common chickpeas in place of black chickpeas. We prefer golden beets because they don’t discolor the rest of the salad, but you can use red beets.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and brine at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Adjust oven rack to middle position and heat oven to 425 degrees. Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit for 15 minutes. Drain well and set aside.
- Meanwhile, wrap beets individually in aluminum foil and place on aluminum foil-lined rimmed baking sheet. Roast for 30 minutes.
- Toss squash with 1 tablespoon oil and ¼ teaspoon salt in bowl. Remove sheet with beets from oven and arrange beets on 1 half of sheet. Spread squash in even layer on other side of sheet, then return to oven and roast until beets and squash are tender (you will need to unwrap beets to test them), about 15 minutes.
- Remove beets and squash from oven and carefully open beet foil packets. Once beets are cool enough to handle, carefully rub off skins using paper towels. Slice beets into ½-inch-thick wedges, and, if large, cut in half crosswise.
- Whisk yogurt, 1 tablespoon oil, 1 tablespoon cilantro, ¼ teaspoon lemon zest, and ⅛ teaspoon salt together in bowl; set aside. Whisk remaining 1 tablespoon oil, remaining ½ teaspoon lemon zest, lemon juice, and remaining ⅛ teaspoon salt together in large bowl. Add reserved drained beans, beets, and squash and toss to combine. Season with salt and pepper to taste.
- Spread yogurt mixture over wide serving platter. Arrange bean-vegetable mixture over top, then drizzle with harissa and sprinkle with pomegranate seeds, pistachios, and remaining 3 tablespoons cilantro. Drizzle with extra oil and serve.
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