Crafted with vibrant beets, hearty chickpeas, creamy avocado, crisp cucumber, juicy tomato, and red onion, this nutritious salad is a breeze to whip up.
Vegan-friendly and bursting with flavor, it requires just a few simple ingredients for a truly delightful dish.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, soy-free, dairy-free
- Quick & easy
- Nutrient-packed
- Healthy & low fat
- Bright and flavorful
- Filling and comforting
- Budget-friendly
- Simple and straight forward recipe
- Great as a main meal or side
Ingredient Notes
Here’s everything you’ll need:
- chickpeas – canned chickpeas are quick and easy for this recipe, just rinse and drain them. You can also use chickpeas cooked from dry if you prefer.
- vegetables – you’ll need beet, cucumber, tomato, red onion, and parsley
- avocado – one small-sized ripe avocado
- apple – try firmer sweet and sour sorts, like Fuji, pink lady, honey crisp
- almond butter – look for plain almond butter, one that has no additives. You can substitute with another nut or seed butter like cashew butter, tahini or sunflower butter.
- lime – used to flavor the salad adding wonderful zestiness, you can also use lemon
- Dijon mustard – it is needed for the dressing, it’s really delicious and not overpowering
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Chickpea Beet Salad
Feel free to scroll down for the detailed recipe. This section includes step-by-step photos, perfect for those who prefer a quick visual guide.
Step 1: Steam the beet – Add about 1-2 inches of water to the bottom of a pot and bring to a boil. Once boiling reduce the heat slightly. Put the cubed beet in the steamer basket and cook covered for about 15 mins or until fork tender.
Step 2: Make the dressing – Put all ingredients for the dressing in small bowl and whisk ntil creamy.
Step 3: Assemble salad– In a large bowl, combine the steamed beets, chickpeas, chopped cucumber, tomato, avocado, red onion, apple and parsley. Pour the dressing over the salad, give it a toss and enjoy!
How to Store
This chickpea beet salad is best to enjoy right away as it is most vibrant and crispy.
Refrigerator: Store leftovers in a sealed container in the refrigerator for up to 3 days.
More Nutritious Salads
If you try this Chickpea Beet Salad, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Chickpea Beet Salad
Ingredients
- 1 can (250 g) cooked/canned chickpeas , drained and rinsed (1½ cups cooked or 15 oz can)
- 1 medium (350 g) beet, cubed
- 1 cucumber, chopped
- 1 (150 g) tomato, chopped
- 1 small avocado, chopped
- 1 red onion, sliced
- ⅓ bunch parsley, chopped
- 1 medium apple, chopped
For the salad dressing
- 1½ tbsp almond butter
- 1 tsp Dijon mustard
- ⅔ tsp Himalayan salt
- ½ lime, juiced
- 2 tsp water
Instructions
- Add about 1-2 inches of water to the bottom of a pot and bring to a boil. Once boiling reduce the heat slightly. Put the cubed beet in the steamer basket and cook covered for about 15 minutes or until fork tender.
- Meanwhile, put all ingredients for the dressing in a small bowl and whisk until creamy.
- In a large bowl, combine the steamed beets, chickpeas, chopped cucumber, tomato, avocado, red onion, apple, and parsley. Pour the dressing over the salad, give it a toss and enjoy!
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