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Fresh Chickpea, Beet and Feta Salad

Fresh Chickpea, Beet and Feta Salad

A vibrant Mediterranean-inspired salad with protein-rich chickpeas, earthy roasted beets, and tangy feta cheese. Uses pre-roasted beets for a quick assembly, with 20g protein per serving and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz chickpeas 1 can, drained and rinsed
  • 2 medium beets roasted, peeled and diced
  • 0.33 cup feta cheese crumbled
  • 0.25 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 freshly squeezed
  • 0.5 tsp honey or maple syrup
  • salt and black pepper to taste

Equipment

  • Medium mixing bowl
  • Small whisk or jar for dressing
  • Sharp knife and cutting board
  • Aluminum foil

Method
 

  1. Preheat oven to 400 degrees F. Wrap each beet in foil and roast for 40 to 45 minutes until fork-tender. Let cool completely, then peel and dice.
  2. In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint if using, and crumbled feta. Toss gently.
  3. Whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and pepper until fully combined.
  4. Pour dressing over the salad and toss gently to coat all ingredients evenly.
  5. Let sit for 10 to 15 minutes before serving to allow flavors to meld.
  6. Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.

Notes

Use pre-cooked unsweetened beets to skip the roasting step. Swap feta for vegan feta to make this dairy-free. Store in an airtight container in the fridge for up to 3 days. Flavors improve the next day, making this ideal for meal prep. Keep fresh herbs separate and stir in just before serving.