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Beet & Chickpea Salad

I had extra beets and dill lying around, and no leftovers to have for lunch today, so I whipped up a quick salad. If you like East European flavors the way I do, you'll love it.

Beet & Chickpea Salad

Serves: 2 | Time: 5 min


1 can no salt added #chickpeas, drained and rinsed

1 steamed beet, finely chopped (you can probably use canned #beets to save time)

1/4 cup vegan mayo (I used a homemade cashew sauce I had leftover)

2 tbsp fresh dill, chopped

1/2 tsp Dijon mustard

S&P, to taste

Leafy greens and/or bread to serve ( I scooped the salad on fresh spinach)


Mash up the chickpeas with a fork or potato masher to your desired consistency. Add the remaining ingredients and mix well. Serve over leafy greens or as a sandwich. Enjoy!

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