This Beet and Carrot Salad with Chickpeas is packed with color, flavor, and healthy ingredients. The vegetables add many vitamins and nutrients, and the chickpeas provide protein. Enjoy this vibrant veggie salad as a side dish or serve with quinoa for a filling lunch or dinner.
Happy New Year! I’m one of those people who gets excited and inspired when one year ends and a fresh one starts. I don’t really make resolutions for the new year, but I do like to focus on eating healthy food that makes my body feel good.
I’m starting off 2024 with this beautiful Beet and Carrot Salad with Chickpeas! It’s not only gorgeous to look at, but it’s packed with healthy ingredients that help improve your immune system and gut health. Even if you don’t like beets, I urge you to try this flavorful salad!
Why You’ll Love This Colorful Beet Salad!
- It’s a great way to enjoy beets – Beets are one of those ingredients that people seem to either love or hate. If you’re one of those people who love them, this fresh and flavorful salad is such a delicious way to eat them. If you don’t love them quite as much, the many other flavors in this salad make it so the beet flavor isn’t super dominant.
- It’s vibrant in color – Beets are known for their vibrant color, and I find it feels really good to eat colorful fruits and veggies. They tend to be higher in anti-oxidants, which can help lower inflammation levels inside of your body. The carrots, cabbage, and red onion all complement the beet color well.
- No cooking required – This is a raw salad, so no cooking is required. But it’s still hearty and great for a fresh winter side dish or snack. I like to serve it with a side of cooked quinoa or rice to bulk it up a bit.
Beet and Carrot Salad with Chickpeas Recipe Ingredients
- Beets – I use raw red beets for this salad but you could also use yellow beets. You’ll want to peel your beets and grate them. Red beets will turn your fingers and cutting board red, so consider gloves if needed. I wouldn’t recommend using steamed beets, since the texture will be significantly different.
- Carrots – I used regular orange carrots for this recipe. You can use another colored carrot if you like, though.
- Chickpeas – Chickpeas add extra protein and help bulk up the salad. You can leave them out if you prefer a salad made only of veggies.
- Golden Raisins – I like using golden raisins because they are usually a little sweeter and juicier than regular raisins. They also add a nice golden color to the salad. Regular raisins or dried cranberries can be substituted.
- Red Onion – Thinly sliced red onions add a nice savory flavor that helps balance out the sweetness from the other ingredients. The red-onion slices can also be soaked in cold water for a few minutes to tame their flavor a bit, if necessary.
- Sunflower Seeds – I like to add toasted and salted sunflower seeds for a nice crunch. You can use any kind of nut or seed that you like.
- Fresh Herbs – I like to add fresh herbs for flavor and color. I used Italian parsley but most other fresh herbs will work.
- Dressing – I like to use a simple homemade dressing made from olive oil, vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
How To Make A Fresh Beet Root Salad
- Wash and peel the beets and carrots. Grate them on the large side of a box grater or use the grater attachment on a food processor. Once grated, pat them dry with a paper towel to remove as much moisture as possible. You can also wrap them in a towel and squeeze the liquid out.
- Add the grated beets and carrots to a large bowl. Next, add the cabbage, red onion, chickpeas, fresh herbs, golden raisins and sunflower seeds. Give everything a quick mix.
- Add all dressing ingredients to a bowl or jar and mix until completely combined. Pour the dressing over and mix until all ingredients are completely combined. I recommend pouring the dressing over slowly and only adding as much as you like; you may not need all of it. If needed, add extra salt and pepper, and serve immediately or chill in the refrigerator until ready to eat.
Beet and Carrot Salad Frequently Asked Questions
- This recipe is both gluten-free and vegan.
- Can this salad be made without oil? Yes, you can certainly make it without oil. I would just add extra lemon juice or vinegar.
- Can this salad be made ahead of time? Yes, this salad should stay fresh for about 3-4 days after making. The beets will quickly color the other ingredients in the salad, so it may not look so pretty after a few days.
- Is this a raw salad? Yes, neither the beets nor carrots get cooked in this salad. They are nice and crunchy and have a fresh sweet flavor.
- Can this salad be served as a full meal? Yes, I like to enjoy this salad with a side of cooked quinoa to help bulk it up a bit.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Delicious Beet Recipes?
Goat Cheese Beet and Balsamic Puff Pastry Bites
Vegan Beet Burgers with Brown Rice and Chickpeas
Healthier Chocolate Cupcakes with Raspberries
Roasted Beet Chickpea and Black Rice Salad
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Beet and Carrot Salad with Chickpeas
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Beet and Carrot Salad with Chickpeas is packed with color, flavor and lots of healthy ingredients! The vegetables add tons of vitamins and nutrients and the chickpeas provide protein. Enjoy this vibrant veggie salad as a side dish or serve with quinoa for a filling lunch or dinner.
Ingredients
- 1 cup shredded raw beets
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/2 cup thinly sliced red onion
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup golden raisins
- 1/3 cup chopped fresh herbs, I used parsley
- 1/3 cup toasted sunflower seeds, or other seed/nut of choice
- Cooked quinoa for serving, if desired
Dressing
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1/2 lemon, about 1–2 tablespoons
- 1–2 cloves garlic, minced
- 1 teaspoon pure maple syrup
- 1 1/2 teaspoons dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash and peel the beets and carrots. You can grate them on the large side of a box grater or use the grater attachment on a food processor. Once grated, pat them dry with a paper towel to remove as much moisture from them as you can. You can also wrap them in a towel and squeeze the liquid out.
- Add the grated beets and carrots to a large bowl. Next, add in the cabbage, red onion, chickpeas, fresh herbs, golden raisins and sunflower seeds. Give everything a quick mix.
- Add all dressing ingredients to a bowl, or jar, and mix until completely combined. Pour the dressing over and mix until all ingredients are completely combined with the dressing. I recommend to pour the dressing over slowly and only add as much as you like, you may not need all of it. Add extra salt and pepper, if needed and serve immediately or chill in the refrigerator until ready to eat.
- This salad can be enjoyed as a side dish, by itself, or you can serve it over some cooked quinoa or rice.
Notes
This salad can be served as a side dish or you can serve it over some rice or quinoa to make it more of a full meal.
This salad can also be made ahead of time and enjoyed for lunches during the week.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Vegan, Gluten Free
- Method: No Cook
- Cuisine: American
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