Healthy Chickpea Salad with Golden Beets & Radish

Healthy Spring Chickpea Salad Recipe with Beets, Celery, Red Onions and Egg

5 from 3 reviews

A healthy chickpea salad recipe with beets, celery, radishes, and red onions. It’s gluten free and a vegan option is provided. Makes a great picnic or BBQ recipe!



Chickpea salad ingredients:

  • 1 pound golden beets, peeled
  • 1 head celery (about 8 stalks)
  • 8 radishes, thinly sliced.
  • 1 small red onion, thinly sliced
  • 2 cups (16 ounces) dried chickpeas, soaked and cooked or 4 cans of chickpeas
  • 2 cups micro greens or arugula
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • 4 hard-boiled eggs, sliced (optional)

Special equipment:


Boil the beets:

  1. Bring a large pan of salted water to a boil. Add beets and cook for 30-45 minutes, until fork tender. Remove from water, let cool until safe to handle and slice.

Make chickpea salad:

  1. Thinly slice the celery, radishes, and red onion. Make this easier by using a mandoline slicer or the blade attachment of a food processor.
  2. Add the beets, celery, chickpeas, red onion, microgreens, olive oil, lemon juice, salt and pepper to a large bowl and toss to combine. Let rest about 30 minutes before eating to let the flavors mellow. Serve with hard-boiled egg (optional)


This healthy chickpea salad is gluten-free. Leave out the eggs and it’s also vegetarian and vegan. Chickpea salad should last 3-4 days in the fridge and it actually tastes better the second day as the ingredients have time to mellow.