Beet Chickpea Salad

Beet, carrot and chickpea salad on a plate with a fork.

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5 from 2 votes

This raw beet salad with chickpeas is packed with flavour and nutrition! Enjoy for a light meal or healthy side dish.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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

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.

Store in the fridge for up to 3 days. 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.

Nutrition