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Chickpea, Beet & Feta Salad

A vibrant Mediterranean-inspired salad featuring protein-rich chickpeas, sweet roasted beets, creamy feta, and fresh herbs tossed in a zesty lemon dressing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups cooked chickpeas drained and rinsed
  • 3 medium beets roasted, peeled, diced
  • 1 cup cucumber diced
  • 0.5 cup red onion thinly sliced
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint optional
Dressing
  • 0.25 cup olive oil
  • 2 tbsp lemon juice fresh
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove minced
  • salt to taste
  • black pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Whisk

Method
 

  1. Roast beets at 400°F until tender, about 45–60 minutes. Cool, peel, and dice.
  2. Combine chickpeas, roasted beets, cucumber, red onion, parsley, and mint in a large bowl.
  3. Whisk olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  4. Pour dressing over salad and toss gently.
  5. Fold in feta cheese carefully.
  6. Chill for 20–30 minutes before serving.
  7. Garnish and serve fresh.

Notes

For added crunch, top with walnuts or pistachios. This salad stores well for meal prep.