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overhead photo of three bowls of the salad

Raw Beet Chickpea Salad

  • Author: Allison
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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. 




  • 3 medium beets, peeled and shredded (I use the grater attachment on my food processor)
  • 4 oz baby arugula
  • 1 small cucumber, diced
  • 1 1/2 cups chickpeas (1 14-oz can, drained and rinsed)
  • 1 cup parsley, finely chopped
  • 1/3 cup toasted pumpkin seeds
  • 1/3 cup raisins

Lemon Apple Cider Vinaigrette

  • 1/3 cup extra-virgin olive oil 
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup


  1. In a large bowl, combine the salad ingredients. 
  2. 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