Running on Real Food · by Deryn Macey★ 5.0 (2)
Beet Chickpea Salad
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 15%
CARBS 38G63% OF CAL
10G FIBER5G ADDED13G INTRINSIC11G OTHER17G TOTAL SUGAR
FAT 7G27% OF CAL
0G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant raw beet and chickpea salad with carrots, red onion, and celery in a vinegar-mustard dressing. Nutritious and flavorful, works as a light meal or side.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium beets (peeled and grated (about 3 cups grated or 300 g))
- 4 carrots (peeled and grated (about 2.5 cups or 250 g))
- 1/2 a red onion (diced (about 1 cup diced or 130 g))
- 15 oz can chickpeas (drained and rinsed (285 g or 1.5 cups))
- 3 celery ribs (about 1 cup chopped or 130 g)
- 1 tbsp dijon mustard (15 mL )
- 2 tbsp vegan mayonnaise (30 mL )
- 1.5 tbsp maple syrup (22 mL )
- 2 tbsp apple cider or red wine vinegar (22 mL )
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 15%
CARBS 38G63% OF CAL
10G FIBER5G ADDED13G INTRINSIC11G OTHER17G TOTAL SUGAR
FAT 7G27% OF CAL
0G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 627mg
- Total sugar
- 17g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.