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Beet and Carrot Salad with Chickpeas

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  • Author: She Likes Food
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.shelikesfood.com/beet-and-carrot-salad-with-chickpeas/