If you’re looking for a salad that’s bright, nutritious, and bursting with Mediterranean-inspired flavours, this Chickpea, Beet and Feta Salad is guaranteed to impress. Combining earthy roasted beets, creamy feta, and protein-packed chickpeas, this salad is not just delicious, it’s also incredibly easy to prepare. Topped with a tangy Lemon-Garlic Vinaigrette, it’s the perfect dish for a quick lunch, dinner side, or even meal prep.

Ingredients for Your Chickpea, Beet and Feta Salad

This recipe calls for simple, wholesome ingredients you likely already have in your kitchen. Here’s what you’ll need:

Salad Ingredients:

• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium roasted beets, peeled and diced
• ½ cup feta cheese, cubed or crumbled
• 2 tablespoons fresh parsley, chopped
• Cracked black pepper, to taste

For the Lemon-Garlic Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

Step-by-Step Instructions

Bring this delightful Chickpea Beet and Feta Salad to life by following these simple steps:

1. Roast Your Beets

• Preheat your oven to 200°C (400°F). Wrap the beets in aluminium foil and roast for about 30–40 minutes, or until tender. Once cooled, peel and dice them into bite-sized cubes.

2. Prepare the Lemon-Garlic Vinaigrette

• In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, and a pinch of salt and pepper. Set aside to allow the flavours to meld.

3. Combine the Ingredients

• Place the cooked chickpeas, diced roasted beets, and cubed or crumbled feta cheese into a large mixing bowl.

4. Dress the Salad

• Pour the vinaigrette over the ingredients and toss gently to ensure everything is evenly coated.

5. Garnish and Serve

• Sprinkle chopped parsley and a pinch of freshly cracked black pepper over the salad for extra freshness and flavour. Allow the salad to sit for 10–15 minutes before serving to enhance the taste.

6. Enjoy!

• Serve chilled or at room temperature for the ultimate fresh Mediterranean bite.

Why Your Body Will Thank You

This Beet Feta Salad isn’t just a treat for your taste buds; it’s also packed with nutrients:

• Chickpeas are high in protein and fibre, keeping you fuller for longer and supporting digestion.
• Beets are rich in antioxidants, folate, and nitrates, which may boost your energy levels and heart health.
• Feta cheese adds calcium and protein in every bite, making this salad a satisfying, nutrient-dense option.

At just 320 kcal per serving, this recipe is a guilt-free indulgence for any occasion.

How to Serve Chickpea, Beet and Feta Salad

Pair your Chickpea Salad Recipe with one of these ideas for a complete meal:

• Crusty Bread: Dip fresh, crusty bread into the leftover vinaigrette.
• Grilled Protein: Serve alongside grilled chicken, salmon, or tofu for extra protein.
• Wine Pairing: A crisp Sauvignon Blanc or a light Pinot Grigio complements the salad beautifully.

Recipe Variations to Keep Things Fresh

Get creative with your Mediterranean Salad by trying these variations:

1. Add greens – Toss in a handful of arugula, spinach, or kale for extra freshness.
2. Swap the feta – Goat cheese or ricotta salata are excellent alternatives.
3. Include nuts – Walnuts or pistachios add crunch and a rich, nutty flavour.
4. Mix in fruit – Add orange sections or pomegranate seeds for a sweet-tangy kick.

Pro Tips for the Perfect Chickpea, Beet and Feta Salad

• Roasting Beets: Roasting with foil locks in the natural sweetness. For easy peeling, rub the cooled skin with a paper towel.
• Prepping Ahead: Roast and dice the beets a day before for quick assembly. The vinaigrette can also be made in advance and stored in the fridge.
• Go Fresh: Use fresh lemon juice for the vinaigrette—it makes all the difference in taste!

How to Store and Reheat Your Salad

This salad is as practical as it is delicious. Here’s how to store it:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Serve Fresh: Avoid reheating; this dish is best served chilled or at room temperature. If needed, refresh with a drizzle of lemon juice before serving.

Common Mistakes and How to Avoid Them

1. Overcooking Beets: They should be tender but not mushy. Check with a knife for doneness.
2. Overdressing the Salad: Start with half the vinaigrette, toss, and add more as needed.
3. Skipping the Sitting Time: Allow the salad to rest for at least 10 minutes to enhance the flavours.

Cook ModePrevent your screen from going dark

Chickpea, Beet and Feta Salad

A vibrant and refreshing salad combining earthy roasted beets, creamy feta, and protein-rich chickpeas—finished with a zesty lemon-garlic vinaigrette. Perfect as a light lunch or colorful side dish.

Print Recipe Pin Recipe Share on Facebook

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 2

Calories 320 kcal

Ingredients

  

1x2x3x

• 1½ cups Cooked chickpeas or 1 can, drained and rinsed
• 2 medium Roasted beets peeled and diced
• ½ cup Feta cheese cubed or crumbled
• 2 tbsp Fresh parsley chopped
• Cracked black pepper to taste
• 2 tbsp Extra virgin olive oil
• 1 tbsp Fresh lemon juice
• 1 small Garlic clove minced
• ½ tsp Dijon mustard
• Salt and pepper to taste

Instructions

 

• Step 1: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
• Step 2: In a large mixing bowl, combine chickpeas, roasted beet cubes, and feta cheese.
• Step 3: Pour the vinaigrette over the salad and toss gently to coat evenly.
• Step 4: Sprinkle with chopped parsley and cracked black pepper.
• Step 5: Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
• Step 6: Serve chilled or at room temperature.

Notes

For a heartier version, add cooked quinoa or serve over arugula or mixed greens. Keeps well refrigerated for up to 2 days.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 11gFat: 18gSaturated Fat: 6gCholesterol: 25mgSodium: 450mgPotassium: 390mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Keyword beet salad, chickpea feta salad, lemon garlic vinaigrette

FAQs About Chickpea, Beet and Feta Salad

Q1. Can I use canned beets instead of fresh ones?

Absolutely! Canned beets are a convenient option. Just make sure to drain and rinse them to remove any excess liquid or sodium.

Q2. What’s the best way to cook chickpeas for this salad?

You can use canned chickpeas (drained and rinsed) or prepare them from dried chickpeas by soaking them overnight and boiling until tender.

Q3. Is this salad gluten-free?

Yes! This recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.

Take Your Salad Game to the Next Level

This Chickpea, Beet and Feta Salad is proof that healthy eating doesn’t have to be boring. Packed with vibrant colours, bold flavours, and impressive nutrition, it’s a dish that’s easy to love.