This Chickpea, Beet, and Feta Salad is a fresh, Mediterranean-style dish that’s colorful, nourishing, and full of bright flavor. Earthy beets, hearty chickpeas, crisp vegetables, and tangy feta are brought together with a zesty lemon garlic vinaigrette. It works beautifully as a light lunch, a side dish, or a make-ahead salad for gatherings.
Ingredients
Salad
- 2 cups cooked or canned chickpeas, rinsed and drained
- 2 medium roasted or boiled beets, peeled and cubed or sliced
- ½ cup crumbled feta cheese
- ½ small red onion, thinly sliced
- 1 small cucumber, diced
- 1 cup arugula or baby spinach (optional)
- 2 tablespoons fresh parsley or dill, chopped
- ¼ cup walnuts or pistachios, toasted (optional)
Lemon Garlic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced or grated
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
1️⃣ Prepare the beets
Roast wrapped in foil at 200°C (400°F) for 40–50 minutes, or boil for 30–35 minutes until tender. Peel and cut into cubes or slices.
2️⃣ Make the dressing
Whisk all vinaigrette ingredients in a bowl or jar until smooth and emulsified.
3️⃣ Assemble the salad
In a large bowl, combine chickpeas, beets, cucumber, red onion, and greens. Drizzle with dressing and toss gently.
4️⃣ Finish
Top with feta, herbs, and nuts. Adjust seasoning if needed.
Serving Tips
Serve chilled or at room temperature. Delicious with grilled chicken, salmon, or warm flatbread.