Beet Chickpea Salad
This beautiful beet chickpea salad with carrot, celery and red onion is healthy, vegan, and easy to make in less than 15 minutes with just a handful of simple ingredients.
Recipe Features
- quick and easy – you’ll need less than 15 minutes!
- vegan, nut-free, oil-free and gluten-free – perfect if you have dietary restrictions
- nutrient-packed – this salad is rich in protein, fiber, vitamins and minerals
What You’ll Need
- veggies – gather up a couple of large beets, 4 carrots, a red onion and some celery, everything will be left raw, no cooking needed!
- chickpeas – you can use canned or cooked from scratch, you’ll need 1.5 cups or a 15 oz can
- dressing ingredients – the dressing is made with dijon, maple syrup, vegan mayo and vinegar, we’ll cover substitutions in the tips section
Step by Step Instructions
Step 1. Prepare all the veggies and add them to a large bowl. This involves grating the beets and carrots and dicing the celery and red onion.
Step 2. Rinse and drain the chickpeas and add those to the bowl with the veggies.
Add the dressing ingredients, mix everything up, and enjoy right away!
Tips and FAQs
- A medium grate is best for the beets and carrots. You don’t want them too large or they’ll be tough, and you don’t want them too fine or the salad will be soggy. A box or handheld grater works just fine here.
Do I have to use mayo?
I would recommend using vegan mayo in this recipe because it adds the perfect tangy flavor. However, you can try using tahini in its place if you’re really not into it. You can also use regular mayo if you’re not vegan.
How long will this keep?
The finished salad will keep well in the fridge for up to 3 days.
Does it have to be refrigerated?
Yes and no. Store it in the fridge but if you’re taking it to a BBQ or picnic it will be fine if kept relatively cool for a couple of hours. As long as it’s not sitting out in the sun for hours it will be ok.
Related Recipes
- Simple Chickpea Salad with rosemary and lemon.
- Chickpea Shawarma Salad – a fan-favourite meal-sized salad.
- Curried Chickpea Salad – an easy, flavourful, 10-minute salad.
- Mediterranean Orzo Salad – fresh, zesty and easy to make!
- Spiced Skillet Chickpeas – easy, one pan spiced chickpeas with onion and mushroom.
- Spicy Carrot Slaw – a quick carrot slaw that’s perfect as a side or for adding to tacos.
You also might want to grate up some extra beets for these quinoa beet burgers.
Did you try this recipe?
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Beet Chickpea Salad
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4
- Category: Salad
- Cuisine: American
- Diet: Vegan
Description
This raw beet salad with chickpeas is packed with flavour and nutrition! Enjoy for a light meal or healthy side dish.
Ingredients
- 2 medium to large beets, peeled and grated (about 3 cups grated or 300 g)
- 4 medium carrots, peeled and grated (about 2.5 cups or 250 g)
- 1/2 a red onion, diced (about 1 cup diced or 130 g)
- 1 15 can chickpeas, drained and rinsed (285 g or 1.5 cups)
- 3 ribs celery (about 1 cup chopped or 130 g)
- 1 tbsp (15 mL) dijon mustard
- 2 tbsp (30 mL) vegan mayonnaise
- 1.5 tbsp (22 mL) maple syrup
- 2 tbsp (30 mL) apple cider or red wine vinegar
- salt and pepper, to taste
Instructions
- Peel and grate the beets and carrots, diced the red onion and celery and add them all to a large salad or mixing bowl.
- Drain and rinse the chickpeas and add them to the veggies.
- Add all of the dressing ingredients and mix well to thoroughly combine.
- Season with salt and pepper, if needed.
- Serve right away or store in the fridge for up to 3 days.
Notes
I would recommend using vegan mayo in this recipe because it adds the perfect tangy flavor. However, you can try using tahini in its place if you’re really not into it. You can also use regular mayo if you’re not vegan.
The salad should be stored in the fridge but if you’re taking it to a BBQ or picnic it will be fine for a couple of hours if kept relatively cool. As long as it’s not sitting out in the sun it will be ok.
A medium grate is best for the beets and carrots. You don’t want them too large or they’ll be tough, and you don’t want them too fine or the salad will be soggy.
Keywords: raw beet salad, beet chickpea salad
UPDATE NOTE: This recipe was originally published on May 3, 2014. It was updated with new photos and text on May 12, 2020.
Love this salad. I’ve made it a few times now and it’s a nice quick salad since you don’t have to cook the beets. And the rest of the ingredients are pantry staples. I’ve learned though to start off with a way bigger bowl than you think you need. The shredded beets and carrots are dense and to prevent a mess of shredded beets all over the counter give yourself some mixing room!
★★★★★
Tasty and refreshing salad! I used tahini instead of vegan mayo and used a bit less maple syrup. This was my first time eating beets raw and I was quite pleased.
★★★★★
Great! Raw beets are quite lovely in salads, aren’t they? So glad you enjoyed it!
Really enjoyed this. I made it exactly as written and it was perfect for a quick dinner without needing the oven or anything. Thanks!
★★★★★
Me and my family love this salad. Thank you very much for the wonderful recipe.
You’re welcome. Glad you liked it!
Loved this simple delightful-to-eat salad!! Thank you!
I made this recipe yesterday amd I just love it. I used red wine vinegar. I’ll be making it again very soon.
There’s a salad like this a local deli has and I’ve been trying to find something like it that wasn’t full of oil and tons of mayo. This was really good and tastes very close to it! I didn’t add any carrot, just 4 large beets…will make again!
★★★★★