Chickpea Beet Feta Salad

Chickpea beet feta salad came together for me one day when I was craving something earthy and hearty but still fresh and vibrant and I had some roasted beets in the fridge from the night before and a can of chickpeas in the pantry so I tossed them with herbs and feta and it instantly became one of my favorite combinations.

Now it’s one of those recipes I turn to when I want a balanced bowl that feels comforting and bold at the same time and the sweetness of the beets the creaminess of the feta and the soft bite of chickpeas make every forkful feel colorful and satisfying.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chickpeas – Soft nutty and full of protein they create a hearty salad base
• Roasted beets – Naturally sweet and earthy they add depth and stunning color
• Feta cheese – Creamy and tangy it brings rich contrast to the sweet beets
• Red onion – Adds a bit of bite and balances the flavors
• Fresh parsley – Bright and herbaceous it lifts the salad beautifully
• Olive oil – Smooth and rich it ties all the ingredients together
• Lemon juice – Adds brightness and a fresh citrusy pop
• Salt and black pepper – For balance and seasoning

Tools You’ll Need

• Mixing bowl – To toss all the ingredients easily
• Cutting board & knife – For prepping the veggies and herbs
• Can opener – For opening the chickpeas
• Colander – To rinse and drain the chickpeas
• Spoon or spatula – To mix everything without crushing the beets or feta

Instructions

Step 1:

I start by draining and rinsing the chickpeas and letting them sit in a colander to dry while I chop the other ingredients.

Step 2:

I dice the cooked beets into bite-sized cubes and thinly slice the red onion then I roughly chop the parsley so it’s fresh but not overpowering.

Step 3:

I combine the chickpeas, beets, red onion, and parsley in a large bowl and I crumble in the feta cheese gently so it stays in nice chunks.

Step 4:

I drizzle olive oil and lemon juice over everything then season with salt and black pepper and I give it a gentle toss so the beets don’t bleed too much into the feta.

Step 5:

I like to let the salad sit for 10–15 minutes before serving so the flavors meld and everything tastes even better after a short rest.

Tips

If you’re using raw beets roast them in advance or buy pre-cooked beets for convenience and I sometimes add a handful of arugula or baby spinach for more greens and toasted walnuts or pumpkin seeds add a great crunch if you want more texture.

Ways to Serve

This chickpea beet feta salad works beautifully as a lunch on its own or as a side for grilled chicken or fish and I also love serving it as part of a mezze spread with hummus and warm pita and it travels well for potlucks and picnics too.

Frequently Asked Questions

Can I use canned beets in chickpea beet feta salad?

Yes just make sure they’re not pickled and rinse them if needed to keep the flavor balanced.

Can I make chickpea beet feta salad ahead of time?

Yes it keeps well for a day or two just add the feta before serving if you want it to stay crumbly.

Is chickpea beet feta salad vegetarian?

Yes it is and it’s full of fiber protein and flavor making it a great plant-based option.

See You in the Kitchen

I hope you try this chickpea beet feta salad soon! It’s such a colorful and satisfying dish that’s easy to prepare and full of vibrant flavors and textures. I’d love to know how you serve it or if you add your own twist to the bowl!

Happy Cooking!

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