Brilliant Beet and Chickpea Salad
Prep time
Total time
This recipe is from Vegan Unplugged: A Pantry Cuisine and Survival Guide by Jon Robertson, © 2010, Vegan Heritage Press.
Serves: 4 servings
  • 8 ounces roasted fresh beets or other cooked beets, peeled and cooled if roasted
  • 1½ cups cooked or 1 (15-ounce) can chickpeas, drained
  • 1½ cups diced fresh or canned pineapple, juice reserved
  • 1 tablespoon neutral-tasting oil (such as grapeseed, rice bran or vegetable)
  • 1 teaspoon lemon juice, or more to taste
  • ¼ teaspoon sugar, or sweetener of choice
  • Salt, to taste
  • Black pepper, to taste
  1. Cut the cooked beets into ¼-inch dice and transfer to a medium bowl.
  2. Add the chickpeas and pineapple chunks.
  3. Drizzle on about ⅓ cup of the reserved pineapple juice, the oil, lemon juice, and sugar.
  4. Season with salt and pepper to taste, and mix well.
  5. Cover and refrigerate until ready to serve.
Recipe by Go Dairy Free at