Go Back
Zesty chickpea, beet, and feta salad featuring vibrant colors and textures, perfect for a quick and healthy meal.

Zesty Chickpea, Beet & Feta Salad Perfection

This vibrant and flavorful salad combines earthy beets, creamy feta, and hearty chickpeas in a zesty lemon vinaigrette. It's a quick and easy dish perfect for lunch, dinner, or a side, and it's packed with protein and fiber.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beets, cooked and cubed
  • 4 ounces feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 lemon, for juice and zest
  • 3 tablespoons olive oil, extra virgin
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup optional
  • Salt and pepper to taste

Equipment

  • Large bowl
  • small bowl
  • whisk
  • cutting board
  • knife
  • Lemon zester
  • Measuring cups
  • Measuring spoons
  • Aluminum foil (if roasting beets)
  • Oven (if roasting beets)
  • Gloves (optional, for handling beets)
  • fork
  • Peeler (if roasting beets)
  • Airtight container

Method
 

  1. If roasting beets: Preheat oven to 400°F (200°C). Wash and scrub the beets, then trim off the tops and bottoms. Wrap each beet individually in aluminum foil. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Let them cool slightly, then peel off the skins and cube the beets. Set aside.
  2. In a large bowl, combine the cubed beets, drained and rinsed chickpeas, crumbled feta, and thinly sliced red onion. Add the chopped parsley and mint.
  3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, honey (if using), salt, and pepper. Taste and adjust the seasonings as needed.
  4. Pour the dressing over the salad and gently toss to combine. Make sure all the ingredients are evenly coated in the dressing.
  5. Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best flavor, use high-quality ingredients. Don't overcook the beets; they should be tender but still have a little bite. Taste and adjust the dressing as needed. This salad can be made a day ahead of time and stored in an airtight container in the refrigerator. Add a pinch of red pepper flakes to the dressing for a little heat. If your dressing is too acidic, add a little more olive oil or honey to balance it out. Consider adding toasted nuts, diced apples, pears, or oranges for extra flavor and texture.