Nutritious beets, refreshing cucumbers, and roasted chickpeas all come together in this healthy cucumber and beet salad! Drizzle it with a luscious basil balsamic vinaigrette for the most perfect flavor combination. Serve this beautiful dish at your holiday get-togethers or make it for a week of nutrient-rich meals!
Cucumber and beet salad is everything! Healthy, hearty and full of delicious flavors and textures. Yum!
This easy salad is a great way to enjoy something light and nutritious, especially during the height of culinary season! Serve it with your soups, breads and hearty dishes.
This is a lovely dish to make around Thanksgiving, Christmas, and to bring to your summer potlucks. Truly a wonderful accompaniment any time of year!
These nutritious ingredients pair perfectly with a simple balsamic basil vinaigrette.
This homemade dressing is flavorful with a bit of sweetness and has a bit of tang with hints of rustic elements. Such divine flavor for healthy cucumbers and beets!
Bring it all together and top this salad with fresh dill and crunchy chickpeas.
All of this is super easy to prepare and ready to devour in less than 15 minutes!
While the canned chickpeas are roasting in the air fryer, simply mix the dressing ingredients and chop the salad vegetables.
If you’re looking for healthier salads, be sure to check out my Beetroot salad with broccoli, Orzo salad with pesto, Thai noodle saladAnd Mediterranean couscous salad!
Reasons to love this recipe
- So easy to do
- Naturally gluten free
- Full of healthy, wholesome ingredients
- Can be personalized with any favorite vegetables
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Ingredients and Substitutions
For the salad
- Chickpeas – Just one can of chickpeas is enough.
- Oil – Use olive oil or any other favorite to coat the chickpeas.
- seasoning – Season the chickpeas with a little salt and garlic powder.
- Green vegetables – Arugula tastes great here, but any type of salad mix will work.
- Cucumber – I prefer the English cucumber because it has a thin skin and fewer seeds than the standard variety.
- Beets – Use them in any form i.e. canned, water packed 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 flavorful herb pairs so well with cucumber and beets. Use dried dill if your local store doesn’t carry it fresh.
For the vinaigrette
- Olive oil – Extra virgin olive oil is what carries the flavors through the dressing.
- Basil – Fresh basil leaves add most of the flavor and a gorgeous green color.
- Garlic – Use a whole clove of garlic.
- Balsamic vinegar – Add a little of this delicious dark vinegar.
- Sweetener – For a little balance of sweetness, use maple syrup or agave.
- Dijon – Dijon mustard not only adds heat, but it also acts as an emulsifier that brings the ingredients together.
- Salt pepper – Feel free to adjust the amounts according to your preferences.
How to Make Cucumber and Beet Salad
Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.
- Drain and rinse the can of chickpeas. Tap them dry with a lint-free towel and add them to a bowl. Pour over the olive oil, salt and garlic powder and toss to coat.
- Grill chickpeas in the air fryer at 375°F for 12 minutes. Shake them halfway. You can also bake them on a baking sheet at 415°F for 20 minutes.
- Impulse Dressing ingredients in a blender until smooth.
- Spread the arugula on a large plate.
- If the beets are raw, peel them and cut them finely. If they are already cooked or packaged in liquid, just slice them. Consider using a darker cutting board and gloves, as their beautiful dark red hue may persist.
- Peel the cucumber in a striped pattern then slice before placing them on the tray.
- Add some chopped onions and a few sprigs of fresh dill throughout.
- Finally, add the crispy chickpeas and vinaigrette. Appreciate!
Do you have more cucumbers or beets to eat? Try these recipes
Cover the salad and store it in the refrigerator for 3 days. Stir just before serving to redistribute the dressing.
Make it a meal with these vegan dishes!
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Cucumber and beet salad
Healthy beets, refreshing cucumbers, and deliciously roasted chickpeas all come together in this cucumber and beet salad! Drizzle it with a delicious basil balsamic vinaigrette for the most divine combination!
- 15 ounce can of chickpeas, drained, rinsed
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
Balsamic and basil vinaigrette
Cucumber and beet salad
- 5 cups rocket, (5 ounce package)
- ½ English cucumber, peeled into strips, sliced
- 3 beets, (cooked or fresh), sliced
- ¼ Red onion, cut into slices
- 2 teaspoon fresh dill
Drain the can of chickpeas, rinse them then dry them with a lint-free towel. Add them to a small bowl 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 cooking. If you don’t have an air fryer available, bake them on a sheet pan at 415°F for 20 minutes.
Meanwhile, add the dressing ingredients to a blender and blend until smooth.
If the beets are raw, peel them and cut them finely. If they are already cooked or packaged in liquid, simply cut them into slices. Consider using a darker cutting board and gloves, as their beautiful dark red hue may persist. Add them to a bed of arugula.
Slice the cucumbers and red onions. Add them to the salad with the roasted chickpeas and fresh dill. Drizzle with vinaigrette and enjoy!
Leftover dressing can be stored in the refrigerator for 3 days.
Calories: 239kilocalories | 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
Nutrition information is estimated and may vary depending on brands and measurements used.