Cucumber and Beet Salad

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.


Drain a 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. 

Toast the chickpeas in the air fryer at 375°F for 12 minutes. Shake them halfway through. 

Meanwhile, add the vinaigrette 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.

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!

Click the link below for the full recipe and other helpful tips.

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