A vibrant, tangy, and earthy salad that’s as nourishing as it is beautiful.
This colorful salad combines tender chickpeas, roasted beets, and creamy feta, all tossed in a zesty lemon-garlic vinaigrette. It’s protein-packed, vegetarian, and full of fresh Mediterranean flavor — perfect for lunch, potlucks, or as a stunning side dish!
🍽️ Recipe Card
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes (if roasting beets)
Total Time: 45 minutes
Dietary Tags: Vegetarian | Gluten-Free | High-Protein | Mediterranean
✅ Ingredients
For the Salad:
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1 can (15 oz) chickpeas, drained and rinsed
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2 medium cooked beets, peeled and diced (roasted or steamed)
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½ cup crumbled feta cheese
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¼ cup red onion, finely diced (optional)
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2 tbsp fresh parsley, chopped
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Salt & black pepper, to taste
For the Lemon-Garlic Vinaigrette:
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¼ cup olive oil
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2 tbsp fresh lemon juice (about 1 lemon)
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1 clove garlic, finely minced or grated
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1 tsp honey or maple syrup (for balance)
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½ tsp Dijon mustard
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Salt & pepper, to taste
👩🍳 Instructions
1️⃣ Prepare the Beets
If not already cooked, roast or steam your beets until tender:
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To roast: Wrap beets in foil, bake at 400°F (200°C) for 35–40 minutes, then peel and dice once cooled.
2️⃣ Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, honey, mustard, salt, and pepper until smooth and emulsified.
3️⃣ Assemble the Salad
In a large bowl, combine chickpeas, diced beets, red onion, and parsley. Pour dressing over and toss gently to coat.
4️⃣ Add the Feta
Sprinkle feta cheese over the top and lightly mix again. Adjust salt, pepper, or lemon juice to taste.
5️⃣ Serve or Chill
Serve immediately for a fresh, bright flavor — or refrigerate for 30 minutes to let the flavors meld.
💡 Tips & Variations
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Add greens: Toss with arugula or spinach for extra freshness.
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Crunch it up: Add chopped walnuts, almonds, or pumpkin seeds for texture.
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Make it vegan: Use vegan feta or skip cheese and add avocado.
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Meal prep: Keeps beautifully in the fridge for up to 3 days — perfect for lunches!
🌟 Introduction
This Chickpea, Beet & Feta Salad is the kind of dish that tastes as good as it looks — sweet, tangy, earthy, and salty all in one bite. It’s quick to make, filled with plant-based protein, and delivers that perfect balance of flavors that makes you feel both full and fresh.
Whether you serve it as a side to grilled meats or enjoy it solo as a hearty lunch, it’s a win every time.
🥣 Step-by-Step Breakdown
Step 1 – Prep the Beets
Roasted beets add depth and sweetness — dice them evenly for a pretty presentation and balanced bites.
Step 2 – Mix the Dressing
That lemon-garlic vinaigrette is the heart of the dish — zippy, fragrant, and smooth. Whisk or shake in a jar for easy blending.
Step 3 – Combine & Toss
Mix gently to avoid staining all ingredients purple, unless you love that beet hue (it’s kind of beautiful!).
🍋 Serving Ideas
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Serve over a bed of baby spinach for a full salad meal.
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Pair with grilled chicken, shrimp, or salmon for added protein.
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Spoon over quinoa or couscous for a Mediterranean-style grain bowl.
🧊 Storage & Meal Prep
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Refrigerate: Store in an airtight container for up to 3–4 days.
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Make Ahead: Mix all ingredients except feta, then add cheese just before serving for best texture.
🧮 Nutrition (Per Serving, Approx.)
Calories: 280 | Protein: 9g | Fat: 18g | Carbs: 22g | Fiber: 6g
Dietary Highlights: Vegetarian | Gluten-Free | High-Fiber | Heart-Healthy
❓ FAQs
Q: Can I use canned beets?
A: Yes! Just drain and dice them — they save time and still taste great.
Q: What’s the best feta to use?
A: Block feta in brine gives the creamiest texture and richest flavor.
Q: Can I make the dressing ahead?
A: Absolutely — it keeps for up to 1 week in the fridge in a sealed jar.
❤️ The Story Behind the Recipe
This salad was inspired by a summer farmer’s market haul — fresh beets, herbs, and a wedge of tangy feta. Mixing it with chickpeas turned it into a protein-packed lunch that’s both vibrant and filling. It’s become a go-to for healthy meal prep days!