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Up close view of cucumber beet salad.

Cucumber Beet Salad

Wholesome beets, refreshing cucumbers, and deliciously toasted chickpeas all come together in this Cucumber Beet Salad! Drizzle a mouth-watering basil balsamic vinaigrette over it for the most divine combination!
5 from 3 votes
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Bonnie - Serene Trail

Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 239kcal

Equipment

  • air fryer or oven
  • blender
  • large platter

Ingredients

Crispy Chickpeas

  • 16 oz can of chickpeas, drained, rinsed, (439g)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt

Balsamic Basil Vinaigrette

Cucumber Beet Salad

  • 5 cups arugula, (5 oz or 142g package)
  • 1/2 English cucumber, peeled in stripes, sliced
  • 3 beets, (cooked or fresh), sliced
  • 1/4 of a red onion, sliced
  • 2 tbsp 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 they form 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

Leftover vinaigrette can be stored in the refrigerator for 3 days.
Be sure to use gloves when working with the beets to prevent temporarily staining your hands.

Nutrition

Calories: 239kcal | Carbohydrates: 26.4g | Protein: 5.3g | Fat: 13.5g | Saturated Fat: 1.9g | Sodium: 570mg | Potassium: 426mg | Fiber: 4.9g | Sugar: 6.2g | Calcium: 87mg | Iron: 2mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.