Dinner

Fresh Chickpea, Beet and Feta Salad Recipe

ByLily Monroe February 22, 2026February 22, 2026

Introduction

This fresh chickpea, beet, and feta salad is a vibrant and nutritious dish that’s perfect for a light lunch or a colorful side. The combination of roasted beets, creamy feta, and tangy dressing offers a delightful balance of flavors and textures. It’s easy to prepare and sure to impress.

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: If your beets are not roasted, preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and bake for 40-45 minutes until they are fork-tender. Let them cool, then peel and dice into bite-sized pieces.
Step 2: In a large mixing bowl, combine the chickpeas, diced beets, thinly sliced red onion, chopped parsley, optional mint, and crumbled feta. Gently toss to combine, being careful not to break 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 to coat all the ingredients evenly. Allow the salad to sit for 10-15 minutes before serving to let the flavors meld.
Step 5: Serve the salad chilled or at room temperature. Optionally, top with extra fresh herbs or toasted nuts for added texture and flavor.

Tips & Variations

For extra crunch, add toasted walnuts or pine nuts on top just before serving.
If you prefer, substitute fresh lemon juice with lime juice for a different citrus note.
Use canned roasted beets to save time if you don’t want to roast them yourself.
Omit the feta for a vegan version and add avocado for creaminess.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it rests. For best texture, add any toasted nuts or fresh herbs just before serving. Reheat is not recommended; enjoy chilled or at room temperature.

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 use canned beets instead of roasting my own?

Yes, using canned beets is a great shortcut. Just drain and dice them before adding to the salad. This saves time while still delivering great flavor.

How long can I keep this salad in the fridge?

This salad keeps well for about 3 days in the refrigerator. Keep it covered tightly, and add any fresh herbs or nuts just before serving to maintain the best texture and flavor.