Beet Tabbouleh Salad with Egg and Chickpeas

dairy freegluten freevegetarian
Beet Tabbouleh Salad with Egg and Chickpeas

Beet Tabbouleh Salad with Egg and Chickpeas

Talk about Mondayz.

After 5 days in stunning California, sipping on wine in Napa Valley and then taking in gorgeous views of the Pacific Ocean in Big Sur, while one of my childhood friends married her soulmate, it’s been a rough one.

Alas, I’ve got all my computer issues solved and now, I can share this recipe with you all.

Beet Tabbouleh Salad with Egg and Chickpeas

This spiralized version of a tabbouleh salad not only uses beet rice (learn how to make spiralized rice here), it’s also includes chickpeas and boiled eggs for more flavor, texture and filling protein.

This dish can be a side dish, a lunchtime salad or even a snack to beat those 3pm Monday blues. It’s colorful, refreshing and easy to make – no cooking required! Just lots of dicing, mincing and shopping.

Now back to daydreaming about my California week.

Beet Tabbouleh Salad with Egg and Chickpeas

We flew to San Francisco last Wednesday (early morning) and drove to Napa Valley. We stayed at The Meritage Resort & Spa, which I’ve stayed at before (on a previous Napa trip with my girlfriends.)

The resort is perfect for quick trips – it has great amenities and facilities. Plus, the rooms are spacious, clean and the pool is situated underneath Trinitas Vineyard, so you get to look at gorgeous grape vines as you lay by the pool with your cocktail.

 I loved their indoor-outdoor gym layout (I always fit in workouts on my vacations – long and short!) and their Blend Cafe, where I had an amazing breakfast bowl and Lu had a croissant bacon, egg and cheese sandwich that he said, “may be the best breakfast sandwich of my life.” This meal, of course, helped us stay fueled during our vineyard tours!

We started at Domaine Carneros, which was stunning (it is modeled after a French chateau) – and we sipped bubbly. Lots of it.

Then, we were off to Regusci Winery, which has a really solid Chardonnay (and I’m not a usual fan of Chardonnay.) I had been there a few years ago and I fell in love with the gorgeous views from their patio deck.

After that, we ended at Frog’s Leap . This was my favorite vineyard, not only because we loved the wine the best, but because the people were incredibly friendly, proud of their wines and their outdoor space was gorgeous, with vineyards to run around in (literally) and an unbelievable garden (chock full of veggies and greens, like lacinato kale.)

Our final stop was Farmstead, a restaurant that literally every single person recommended for our trip.

We now understand why. We ordered the wood oven grilled artichokes and the fried green tomatoes to start. Wow. What a gorgeous place with such flavorful, well prepared food.

That night, we stayed at the Yountville Hotel, where we literally passed out and didn’t wake up until the next day – which is kind of a bummer, because a) this hotel is luxurious and b) we didn’t get to experience Yountville area eats!

Hopefully, we’ll be back soon and stay longer. We did manage to wake up and run around Yountville, which was incredible. If I could run around that area all the time, I’d certainly become more of a runner.

Then we drove to Big Sur, California for the whole reason behind the trip – my childhood friend Amanda was marrying the love of her life, Spike.

Talk about gorgeous, stunning and breathtaking. Big Sur is probably the most beautiful part of the country. I haven’t seen anything more awe-inspiring. Between the Redwood trees and the Greece-like views of the Pacific Ocean, it’s just a natural beauty.

We stayed at Glen Oaks Big Sur, which was an adorable place, reminiscent of summer camp. Well, a super chic summer camp, haha. We roasted s’mores outside our room and smelt the crisp forest air every morning.

Nothing compared to their wedding, which literally left us speechless when we first arrived. The outdoor wedding oozed love, life and appreciation of nature and friendship.

The ceremony, the cocktail hour, the reception, everything was perfect – and very Amanda and Spike. To be respectful of the 10:00pm noise ordinance, the couple gave out headphones for a silent disco – so, we all danced to music that only those who wore the headphones could hear. As you can imagine, those who weren’t wearing headphones were probably even more entertained.

Some of my favorites:

Beet Tabbouleh Salad with Egg and Chickpeas

Beet Tabbouleh Salad with Egg and Chickpeas

Beet Tabbouleh Salad with Egg and Chickpeas

Now, I’m back to business. Ready to Inspiralize this week away, eat healthy, resume normalcy and dream of future trips to California, of course.

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points


Beet Tabbouleh Salad with Egg and Chickpeas

Yields 6

35 minPrep Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 large beet (or 2 medium), peeled, Blade D
  • 1/2 cups finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 3/4 cup diced tomatoes
  • 3/4 cup diced cucumbers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar (or red wine vinegar)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 1 cup chickpeas (drained and rinsed from a can)
  • 3 hard-boiled eggs, halved


  1. Place the beet noodles into a food processor (in batches, if necessary) and pulse until rice-like. Place in a large mixing bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.
  2. Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the bowl with the beet rice and then add in the chickpeas. Toss to combine.
  3. Divide the beet mixture into two bowls and top each with a hard boiled egg.

Beet Tabbouleh Salad with Egg and Chickpeas Beet Tabbouleh Salad with Egg and Chickpeas Beet Tabbouleh Salad with Egg and Chickpeas Beet Tabbouleh Salad with Egg and Chickpeas Beet Tabbouleh Salad with Egg and Chickpeas

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Susan says:
This salad looks absolutely delicious. And I'm glad you had such a great time in California. I used to live in southern Cal, and my happiest day was the one I left it. But northern is very nice. I have to ask you about "laminated" kale - I think your spell-check did you in! (I'm guessing you meant lacinato kale… my spell-check tried to do the same thing to me as I wrote that word).
I love that picture of you in the vineyard! How fun!
gahhhh more gorgeous wedding pictures, you're really doing me in and giving me wedding feverrrr (my boyfriend does NOT thank you... but I do and let's be real - I wear the pants in our relationship) andddd the food looks great too ;)
treatments of eczema Beet Tabbouleh Salad with Egg and Chickpeas | Inspiralized
skin allergy symptoms Beet Tabbouleh Salad with Egg and Chickpeas | Inspiralized
Tasha says:
I do not care for flat lead parsley. Can you recommend another? Or would cilantro work here?
Amber says:
I think any type of parsley would work, or you could just leave it out if you don't care for parsley. You could always add in a little kale or spinach of you still want the greens
Amber says:
I'm not find of raw beets. They taste like dirt. Could I cook the bet rice before putting it in?
sandy says:
Just made this beet tabbouleh salad. So delicious! can't wait for lunch tomorrow to eat another portion. Love your recipes because I love to spiralize, but zucchini is my least favorite. Butternut squash, sweet potato, and rutabaga are the best.
Karen Arban says:
I'm confused... 3, 6, or 2 servings? The Nutrition label says 3. The recipe says 6. The directions say 2.
Sophia says:
Yeah I'm curious about that too. And if it's for 2 servings I guess we only need 2 eggs? Not 3?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

GREEK CHICKEN ZOODLE SOUP w/ DILL 🍜 - new on the blog and from @phoebelapine's new book #SIBOMadeSimple 📚⁣

now, if you don't know who Phoebe is, def give her a follow (@phoebelapine!) she's such an inspiration and on a mission to help people feel better. 🌿 if you or someone you know is struggling with SIBO, I can't recommend this book enough. it's masterfully written, organized, and the recipes are ones you'll go back to over and over again. ⁣

congrats to Phoebe on this beautiful book - and head over to the blog to check out this recipe! 📌 #zoodles #zucchininoodles #chickennoodlesoup #healthysoup #SIBO

finally made @feedinglittles' peanut butter chocolate chip cookies 🍪 🥜 and they literally took me 16 minutes start to finish. but now I have 40 peanut butter chocolate chip cookies and my kids can only eat so many 👦🏼🧒🏻 okay, it's a good problem to have 😇⁣

what's your go-to easy cookie recipe? 👇🏼👇🏼  like one bowl, 5-ingredient kind of recipes (like this one!) if it's by a food blogger, tag them below and let me know the title of the recipe so I can search!⁣

#chocolatechipcookie #healthycookies #feedinglittles

okay okay, I promise I'll be explaining soon why I'm feverishly testing all of these recipes and not (yet!) sharing the recipes. 😇 but I just had to share this photo because these little Carrot Dogs in Blankets 🥕 came out so well , my picky dad (he's a great man but has a very judgy/picky palate), ate one and said, "tastes like a hot dog!" 🌭 👏🏼⁣

would you try them?! 👇🏼⁣

#carrotdogs #carrothotdogs #toddlerfood #funfood #pigsinablanket #veganfood #vegetarianfood #partyfood

I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔