Fresh Chickpea, Beet and Feta Salad Recipe
A vibrant and nutritious Fresh Chickpea, Beet, and Feta Salad combining roasted beets, creamy feta, and protein-packed chickpeas, dressed with a tangy lemon and red wine vinegar vinaigrette. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 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
- Roast the Beets: If your beets are not already roasted, preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and bake for 40-45 minutes until tender when pierced with a fork. Allow the beets to cool, then peel off their skins and dice them into bite-sized pieces.
- Prepare the Salad Base: In a large mixing bowl, combine the drained and rinsed chickpeas, diced roasted beets, thinly sliced red onion, chopped parsley, chopped fresh mint if using, and crumbled feta cheese. Gently toss the ingredients to mix, taking care not to break up the beets.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper until the mixture is well emulsified and smooth.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Toss gently once more to ensure all components are evenly coated with the dressing.
- Rest and Serve: Allow the salad to sit for 10 to 15 minutes to let the flavors meld together. Serve chilled or at room temperature. Optionally, garnish with extra fresh herbs or toasted nuts for added texture and flavor.
Notes
- Roasting the beets ahead of time can save prep time when assembling the salad.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- The salad tastes great after resting, but can be stored covered in the refrigerator for up to 2 days.
- Honey can be swapped with maple syrup to keep the dressing vegan-friendly.
- Adding toasted walnuts or almonds provides a nice crunch and extra nutrients.
Keywords: chickpea salad, beet salad, feta salad, roasted beets, healthy salad, Mediterranean salad, vegetarian salad
