Fresh Chickpea, Beet and Feta Salad Recipe

Introduction

This Fresh Chickpea, Beet, and Feta Salad is a colorful and nutritious dish that combines earthy roasted beets with creamy feta and protein-packed chickpeas. Perfect for a light lunch or a vibrant side, it comes together quickly with a simple, tangy dressing.

The dish is served in a white shallow bowl filled with three main layers. The bottom layer is fresh green arugula leaves with a leafy texture, scattered unevenly. Above this, there are thick slices and chunks of deep red-purple roasted beets, giving a rich, moist texture. The top layer includes a good amount of golden brown chickpeas, round and slightly shiny, mixed with small dollops of white, crumbly cheese scattered throughout. A sprinkle of chopped green herbs and coarse black pepper adds a touch of color and texture contrast. A silver spoon rests on the side of the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted, peeled, and diced
1/3 cup feta cheese, crumbled
1/4 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
1/2 tsp honey or maple syrup
salt and black pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for 40-45 minutes until fork-tender. Allow to cool, then peel and dice the beets.
Step 2: In a large bowl, combine the chickpeas, diced beets, thinly sliced red onion, chopped parsley, optional mint, and crumbled feta. Toss gently to avoid breaking the beets.
Step 3: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper until the dressing is well emulsified.
Step 4: Pour the dressing over the salad and toss gently, ensuring all ingredients are evenly coated.
Step 5: Let the salad rest for 10-15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

For a nutty crunch, sprinkle toasted walnuts or pine nuts on top before serving.
If you prefer, swap the red wine vinegar for balsamic vinegar for a richer flavor.
Use canned beets to save time, just be sure to drain and pat them dry before adding.
Adding fresh arugula or spinach can boost the greens and add peppery notes.
Omit the honey or maple syrup for a dairy-free or vegan dressing version if using plant-based feta.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate if preparing in advance and toss before serving. When reheating, it’s best enjoyed cold or at room temperature rather than warmed.

How to Serve

A white bowl filled with a colorful salad showing three main layers: small round beige chickpeas form the base, topped with bright orange carrot cubes, and deep red beet chunks scattered throughout. Fresh green chopped herbs are sprinkled on top alongside small pieces of white cheese, adding texture and brightness. The bowl rests on a white marbled surface with soft shadows around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta or substitute it with a vegan cheese alternative. Use maple syrup instead of honey to keep the dressing fully vegan.

How do I roast beets quickly?

To speed up roasting, you can slice the beets into smaller pieces before wrapping in foil. Alternatively, steaming or boiling peeled beets also works, but roasting brings out the best flavor.