Nutritious beets, refreshing cucumbers, and toasted chickpeas all come together in this wholesome Cucumber Beet Salad! Drizzle a luscious basil balsamic vinaigrette over it for the most perfect flavor combination. Serve this beautiful dish at your holiday get-togethers or prep it for several days worth of nutrient-filled meals!
Cucumber beet salad is everything! Healthy, filling, and full of delicious flavors and textures. Yum!
This easy salad is a great way to enjoy something light and nutritious, especially in the midst of cozy food season! Serve it alongside your soups, breads, and hearty dishes.
It’s a lovely dish to set out around Thanksgiving, Christmas as well as bring to your summer potlucks. Truly a wonderful side for any time of year!
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Such nutritious ingredients are perfectly paired with a simple basil balsamic vinaigrette.
This homemade dressing is savory with a little sweetness, and has some tang with hints of rustic elements. Such a divine flavor for cucumbers and healthy beets!
Bring everything together and take this salad over the top with fresh dill and crunchy chickpeas.
It is all super easy to prepare and ready to devour in less than 15 minutes!
While the canned chickpeas are roasting in the air fryer, simply combine the dressing ingredients, and chop the salad veggies.
If you’re looking for more healthy salads, be sure to check out my Broccoli Beet Salad, Pesto Orzo Salad, Thai Noodle Salad, and Mediterranean Couscous Salad!
Reasons To Love This Recipe
- So easy to make
- Naturally gluten-free
- Full of wholesome, healthy ingredients
- Can be customized with any favorite veggies
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Ingredients and Substitutions
For the Salad
- Chickpeas - Just one can of chickpeas is needed.
- Oil - Use olive oil or any other favorite to coat the chickpeas.
- Seasoning - Season the chickpeas with a little salt and garlic powder.
- Greens - Arugula tastes exquisite here, but any type of salad mix works.
- Cucumber - I prefer English cucumber because it has a thin peel and fewer seeds than the standard variety.
- Beets - Use them in any form, i.e., canned, packed in water, or raw. I like to buy the ones packaged in water and sold in bulk at Costco.
- Red Onion - Adds a delicious layer of Greek flavor.
- Fresh Dill - This tasty herb goes so well with cucumber and beets. Use dried dill if your local store doesn't have fresh.
For the Vinaigrette
- Olive Oil - Extra virgin olive oil is what carries the flavors through the dressing.
- Basil - Fresh basil leaves add the bulk of the flavor and gorgeous green color.
- Garlic - Use one whole garlic clove.
- Balsamic Vinegar - Add a splash of this dark, lovely vinegar.
- Sweetener - For a little balance of sweetness, use maple syrup or agave.
- Dijon - Dijon mustard not only adds tang but it works as an emulsifier that brings the ingredients together.
- Salt & Pepper - Feel free to adjust the amounts according to your preferences.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Drain and rinse the can of chickpeas. Pat them dry with a lint-free towel, and add them to a bowl. Drizzle the olive oil, salt, and garlic powder over them and stir to coat.
- Toast the chickpeas in the air fryer at 375°F for 12 minutes. Shake them halfway through. Alternatively, bake them in the oven on a sheet pan at 415°F for 20 minutes.
- Pulse the dressing ingredients in a blender into a smooth consistency.
- Spread the arugula onto a large platter.
- If the beets are raw, peel and thinly slice them. If they’re already cooked or packaged in liquid, simply slice them. Consider using a darker cutting board and gloves as their beautiful dark red hue can linger.
- Peel the cucumber in a striped pattern and then slice it before placing them on the platter.
- Add a few thinly sliced onions and some fresh dill sprigs throughout.
- Finally, add the crispy chickpeas and dressing. Enjoy!
No-Waste Ideas
Do you have more cucumbers or beets to eat through? Try these recipes
Storage
Cover the salad and store it in the refrigerator for 3 days. Stir it just before serving to redistribute the dressing.
Make It A Meal!
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Recipe
Cucumber Beet Salad
Bonnie - Serene Trail
Equipment
- air fryer
- blender
- large platter
Ingredients
Crispy Chickpeas
- 15 oz can of chickpeas, drained, rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
Balsamic Basil Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup fresh basil leaves
- 1 medium garlic clove
- 3 tbsp balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon pepper
Cucumber Beet Salad
- 5 cups arugula, (5 oz. package)
- ½ English cucumber, peeled in stripes, sliced
- 3 beets, (cooked or fresh), sliced
- ¼ red onion, sliced
- 2 tablespoon fresh dill
Instructions
- Drain the can of chickpeas, rinse them, and then pat them dry with a lint-free towel. Add them to a small bowl along with the olive oil, salt, and garlic powder. Stir to coat them.
- Toast the chickpeas in the air fryer at 375°F for 12 minutes. Shake them halfway through. If you don't have an air fryer available, bake them in the oven on a sheet pan at 415°F for 20 minutes.
- Meanwhile, add the dressing ingredients to a blender and pulse until it forms a smooth consistency.
- If the beets are raw, peel and thinly slice them. If they’re already cooked or packaged in liquid, simply slice them. Consider using a darker cutting board and gloves as their beautiful dark red hue can linger. Add them to a bed of arugula.
- Slice the cucumbers and red onions. Add them to the salad along with the toasted chickpeas and fresh dill. Drizzle it with the vinaigrette dressing and enjoy!
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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