Name: Fresh and Flavorful Chickpea Beet and Feta Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 cups cooked chickpeas (canned or freshly cooked); 2 medium roasted beets, peeled and chopped; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley or mint; 1/4 small red onion, thinly sliced; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; Salt and pepper to taste

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This Chickpea Beet and Feta Salad is a vibrant, nutrient-packed dish that brings together earthy roasted beets, hearty chickpeas, tangy feta cheese, and fresh herbs in a refreshing lemon vinaigrette. It’s a colorful and satisfying salad I love making for lunch or as a side dish with dinner. Every bite bursts with flavor and texture, making it a wholesome choice any time of the year.

Why You’ll Love This Recipe

I like how easy this salad is to make with just a handful of simple ingredients. The combination of protein-rich chickpeas, creamy feta, and sweet roasted beets makes it hearty enough to stand on its own. I often prepare it ahead of time for meal prep or pack it for a picnic. It holds up well in the fridge and tastes even better as the flavors meld together. Plus, it’s naturally vegetarian and gluten-free. Fresh and Flavorful Chickpea Beet and Feta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chickpeas (canned or freshly cooked)
Roasted beets, peeled and chopped
Crumbled feta cheese
Fresh parsley or mint, chopped
Red onion, thinly sliced
Olive oil
Fresh lemon juice
Salt and pepper to taste

Directions

I start by roasting the beets if I’m not using pre-cooked ones. I wrap them in foil and roast at 400°F (200°C) for about 45 minutes until tender, then let them cool and peel the skins off.
In a large bowl, I combine the cooked chickpeas, chopped roasted beets, crumbled feta, chopped herbs, and thinly sliced red onion.
I whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl to make the dressing.
I pour the dressing over the salad and gently toss everything to combine.
I let it chill in the fridge for at least 30 minutes before serving so the flavors blend beautifully.

Servings and timing

This recipe makes about 4 servings. It takes roughly 15 minutes to assemble, and if I need to roast the beets, I allow an additional 45–50 minutes of cooking time. Chilling for 30 minutes before serving really enhances the flavor.

Variations

Sometimes I switch things up by adding arugula or spinach for extra greens. I also like tossing in some toasted walnuts or sunflower seeds for crunch. If I’m craving a Mediterranean vibe, I add kalamata olives and a sprinkle of oregano. For a vegan version, I simply leave out the feta or use a plant-based alternative. Fresh and Flavorful Chickpea Beet and Feta Salad

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits. I don’t reheat this salad—it’s meant to be enjoyed cold or at room temperature. If the salad gets a little dry after a day or two, I just drizzle a bit more olive oil or lemon juice before serving.

FAQs

How do I roast beets for this salad?

I wrap whole beets in foil and roast them in the oven at 400°F (200°C) for about 45 minutes. Once they’re cool, I peel off the skins and chop them into bite-sized pieces.

Can I use canned beets?

Yes, I can use canned or pre-cooked beets to save time. I just make sure they’re drained and chopped before adding them to the salad.

Is this salad good for meal prep?

Absolutely. I often make it a day ahead, and it tastes even better after sitting in the fridge for a few hours.

Can I use dried chickpeas instead of canned?

Yes, I can soak and cook dried chickpeas in advance. Once they’re tender and cooled, I use them just like canned chickpeas.

What kind of feta works best?

I prefer using block feta and crumbling it myself—it’s creamier and has more flavor than the pre-crumbled kind.

Conclusion

This Chickpea Beet and Feta Salad is one of my go-to recipes when I want something fresh, filling, and full of flavor. It’s simple to make, customizable, and perfect for make-ahead meals. Whether I serve it as a side or a main, it’s always a hit.