Name: Chickpea, Beet and Feta Salad Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

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Introduction

This Chickpea, Beet, and Feta Salad is a vibrant and nutritious dish perfect for a light lunch or a colorful side. Combining earthy roasted beets with creamy feta and protein-packed chickpeas, it offers a delightful mix of flavors and textures. The fresh herbs and tangy dressing bring everything together beautifully.

A white bowl filled with a salad that has three visible layers: the bottom layer is bright green arugula leaves with a smooth texture, the middle layer consists of round, light brown chickpeas scattered evenly, and the top layer has deep purple-red beet slices cut in thick wedges, along with white crumbled cheese sprinkled over everything. The salad is garnished with small bits of green herbs and tiny sesame seeds. On the right side, a silver fork rests inside the bowl, and the whole scene sits 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 aren’t roasted, preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and bake for 40-45 minutes until fork-tender. Allow to cool, then peel and dice.
Step 2: In a large mixing bowl, combine chickpeas, diced beets, thinly sliced red onion, parsley, mint (if using), 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 pepper until emulsified.
Step 4: Pour the dressing over the salad and toss gently, ensuring all ingredients are evenly coated.
Step 5: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature, optionally topped with extra herbs or toasted nuts.

Tips & Variations

Roast beets ahead of time to save preparation time; they keep well in the fridge for up to 3 days.
Swap red wine vinegar for balsamic vinegar for a sweeter dressing.
Add toasted walnuts or pine nuts for extra crunch and flavor.
For a vegan version, omit the feta or substitute with a plant-based cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but the beets and feta are best enjoyed within this period. If refrigerated, serving the salad at room temperature or gently chilled yields the best taste. Avoid freezing, as the texture will change.

How to Serve

A white bowl filled with a salad showing three main layers: the bottom layer is fresh green arugula leaves, the middle layer consists of bright purple beet slices scattered evenly, and the top layer features golden brown chickpeas mixed with small dollops of white cheese, possibly feta, sprinkled all over. The salad is garnished with some herbs and black pepper. A silver fork rests on the right side of the bowl. The bowl is placed on a white marbled surface. 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 fresh ones?

Yes, canned beets can be used to save time. Drain and dice them before mixing. The salad will be quicker to assemble but may have a slightly different texture.

How can I make this salad more filling?

For a heartier meal, add cooked quinoa or couscous, or include some grilled chicken or chickpea falafel. This boosts protein and carbohydrates for sustained energy.