This raw beet chickpea salad with apple cider vinaigrette is a simple, light side salad. Raw, shredded beets are combined with arugula, chickpeas, cucumber, parsley, pumpkin seeds, and raisins in this fresh and healthy salad.
If you love beets, also try my Fall Harvest Beet, Pomegranate, Avocado, and Gouda Kale Salad with Sweet + Spicy Pepitas, The Summer Market Snack Board with Beet Hummus, Pesto, and Honeyed Goat Cheese, and Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini.
This has quickly become my salad of the summer. There’s no cooking required, it satisfies our daily veggie requirements, it’s beautiful, and it makes a big batch. You’ll be enjoying leftovers for lunch for a couple of days. My only tip? Don’t add all of the dressing at once, so as not to turn the arugula soggy.
Ingredients
Here’s what you need for the salad:
- Beets
- Arugula
- Chickpeas
- Pumpkin seeds
- Parsley
- Raisins
Here’s what you need for the apple cider vinaigrette:
- Extra virgin olive oil
- Lemon juice
- Apple cider vinegar
- Sea salt
- Pepper
- Dijon mustard
- Garlic
- Maple syrup
how to make this raw beet chickpea salad
There are two components to making this recipe: Assembling the salad ingredients, and making the dressing. It’s an easy recipe to make, and here’s how it comes together:
- In a large bowl, combine the shredded beets, arugula, cucumber, chickpeas, pumpkin seeds, raisins, and parsley.
- In a jar, combine the olive oil, lemon juice, apple cider vinegar, sea salt, pepper, dijon mustard, garlic, and maple syrup. Secure the lid and shake to combine.
- Drizzle about one-third of the dressing over the salad and toss. Drizzle remaining salad dressing over individual portions of salad as desired.
what to serve with raw beet chickpea salad
This salad pairs well with grilled chicken, fish, or steak. It would also be a good side salad to enjoy with burgers or sandwiches.
more tasty salad recipes
- Simple Greek Orzo Salad
- Corn, Bacon, and Jalapeno Pasta Salad
- Chicken Tahini Kale Caesar salad With Roasted Sweet Potatoes
- Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing
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PrintRaw Beet Chickpea Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This raw beet chickpea salad with apple cider vinaigrette is a simple, light side salad. Raw, shredded beets are combined with arugula, chickpeas, cucumber, parsley, pumpkin seeds, and raisins in this fresh and healthy salad.
Ingredients
Salad
- 3 medium beets, peeled and shredded (I use the grater attachment on my food processor)
- 4 oz baby arugula
- 1 small cucumber, diced
- 1 ½ cups chickpeas (1 14-oz can, drained and rinsed)
- 1 cup parsley, finely chopped
- ⅓ cup toasted pumpkin seeds
- ⅓ cup raisins
Lemon Apple Cider Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- ½ tablespoon dijon mustard
- ½ tablespoon maple syrup
Instructions
- In a large bowl, combine the salad ingredients.
- In a jar, combine the vinaigrette ingredients. Pour about one-third of the dressing over the salad and reserve the remainder to drizzle over individual portions so as to prevent the salad from getting soggy.
- Prep Time: 15 minutes
- Category: Side Dish
Keywords: shredded beet chickpea salad recipe
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