Beet Chickpea Salad
on May 12, 2020, Updated Sep 05, 2024
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This raw 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.
About the Recipe
This lovely salad is vegan, nut-free, oil-free, gluten-free and a source of plant-based protein, fiber and other nutrients.
It’s easy to prepare with just a few ingredients you probably already have on hand and makes a versatile dish you can use as a topping for tacos and burgers, add to wraps and other salads or enjoy as a light and healthy side dish. It also makes a great side for picnics, grilling and potlucks.
For variations made with similar ingredients, you might enjoy this Apple Beet Slaw, Spicy Carrot Slaw or Simple Chickpea Salad.
Ingredients
- Veggies: Gather up a couple of large beets, 4 carrots, a red onion and some celery, everything will be left raw, no cooking needed! 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.
- 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
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
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!
FAQs
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 finished salad will keep well in the fridge for up to 3 days.
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.
More Easy Salads
- 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!
- Miso Roasted Broccoli Salad – roasted broccoli in a delicious miso sauce.
- Mango Black Bean Salad – zesty 10 minute salad with lime dressing.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Beet Chickpea Salad
Ingredients
- 2 medium beets, peeled and grated (about 3 cups grated or 300 g)
- 4 carrots, peeled and grated (about 2.5 cups or 250 g)
- 1/2 a red onion, diced (about 1 cup diced or 130 g)
- 15 oz can chickpeas, drained and rinsed (285 g or 1.5 cups)
- 3 celery ribs, about 1 cup chopped or 130 g
- 1 tbsp dijon mustard, 15 mL
- 2 tbsp vegan mayonnaise, 30 mL
- 1.5 tbsp maple syrup, 22 mL
- 2 tbsp apple cider or red wine vinegar, 22 mL
- 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.
Notes
Nutrition
Originally published on May 3, 2014.
Absolutely delicious! That’s why I am making it again!
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!
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.