Chickpea Beet and Feta Salad

If Chickpea Beet and Feta Salad isn’t already on your “save my lunch” list, let’s fix that immediately. This is the kind of bright, feel-good salad that tastes like you had a plan—even if you’re assembling it between meetings, carpools, or that mysterious hour when everyone in your house suddenly needs a snack.

We’ve got tender chickpeas, sweet earthy roasted beets, salty feta, and a punchy little dressing that pulls everything together like the world’s easiest flavor group project. It’s fresh, colorful, and fancy enough to serve to friends… yet low-maintenance enough to make in leggings with your hair in a bun. (The official uniform of home cooking, obviously.)

Why You’ll Love This Chickpea Beet and Feta Salad

• Big flavor, minimal effort: Roasted beets do the most, while you do the least.
• Meal-prep friendly: It actually tastes better after it sits for a bit.
• Balanced and satisfying: Protein from chickpeas, richness from feta, brightness from herbs and vinegar.
• Pretty on the plate: This salad is basically wearing lipstick. She’s bold. She’s vibrant. She’s ready for compliments.

Ingredients You’ll Need

Here’s what goes into this Chickpea Beet and Feta Salad (aka your new favorite “I totally have my life together” dish):

Salad

• 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 but lovely)

Dressing

• 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

How to Make Chickpea Beet and Feta Salad

Let’s keep this simple, because dinner doesn’t need to feel like homework.

Step 1: Roast the beets (if you haven’t yet)

If your beets aren’t already roasted, here’s the easiest way:

1. Preheat your oven to 400°F (200°C).
2. Wrap each beet in foil like a little veggie burrito.
3. Bake for 40–45 minutes, until a fork slides in easily.
4. Let them cool, then peel (the skins slip off easier once cooled).
5. Dice them into bite-size pieces.

Chef Omar tip: If beet juice gets on your cutting board, congrats—you now own modern art. To avoid turning everything pink, use a separate board or line it with parchment.

Step 2: Build the salad

In a large bowl, add:

• chickpeas
• diced roasted beets
• red onion
• parsley
• mint (if using)
• crumbled feta

Toss gently. Beets are tender and will break up if you go in like you’re mixing cement.

Step 3: Whisk the dressing

In a small bowl or jar, whisk together:

• olive oil
• red wine vinegar
• lemon juice
• honey or maple syrup
• salt + pepper

Whisk until it looks blended and slightly creamy. If you’re using a jar, just slap on the lid and shake like you’re mad at it.

Step 4: Dress + rest

Pour the dressing over the salad and toss gently again.

Then—this part matters—let it sit for 10–15 minutes before serving. This gives the chickpeas time to soak up flavor and lets everything mingle like guests at a really tasty party.

Step 5: Serve

Serve chilled or at room temp. Add extra herbs on top if you’re feeling fancy. Toasted nuts are also incredible here.

Chef Omar’s Tips (So This Salad Tastes Like a Bistro Moment)

• Shortcut the beets: Store-bought cooked/steamed beets (usually in the produce section) are a lifesaver. No oven required.
• Tame the onion bite: If your red onion feels a little too loud, soak slices in cold water for 10 minutes, then drain. Instant mellow vibe.
• Don’t overmix: Your beets will stain everything pink if you stir aggressively. Gentle tossing = pretty salad.
• Add crunch: Toasted walnuts, pistachios, or sliced almonds take this to “I paid $14 for this at a café” level.
• Make it a meal: Add grilled chicken, salmon, or quinoa. Chickpeas are hearty, but extra protein never hurts.

And if your dressing looks a little rebellious at first (separating, acting suspicious)… don’t worry. A good shake or whisk brings it right back in line.

A Little Story From My Kitchen

The first time I made this Chickpea Beet and Feta Salad, it was one of those “people are coming over and I have 20 minutes” situations. You know the kind—where you suddenly start wiping counters like you’re auditioning for a cleaning commercial.

I had chickpeas in the pantry, leftover roasted beets in the fridge, and feta that was basically begging to be used. I tossed it all together, crossed my fingers, and served it like I meant to do that all along.

Everyone asked for the recipe. One friend said, “This tastes expensive.” That’s my favorite compliment because, honestly, I love fancy flavor… but I also love not working too hard for it.

FAQs: Chickpea Beet and Feta Salad

Can I use canned beets instead of roasted?

You can, but roasted beets taste sweeter and richer. If using canned, drain them well and pat dry. The salad may be softer and a bit more tangy.

How long does Chickpea Beet and Feta Salad last in the fridge?

It keeps well for 3–4 days in an airtight container. The color may deepen (beets love drama), but the flavor stays fantastic.

Can I make it dairy-free?

Absolutely. Swap feta for a dairy-free feta alternative, or use avocado for a creamy, rich vibe.

What can I use instead of red wine vinegar?

White wine vinegar or apple cider vinegar work well. If you use balsamic, go light—it can overpower the beets.

Is mint really necessary?

Not necessary, but it adds a fresh pop that plays beautifully with beets and feta. If you’re not a mint person, skip it—or try fresh dill instead.

Serving Ideas That Make It Feel Like a Full Moment

This salad is super flexible. Here are a few favorite pairings:

• With warm pita or crusty bread (hello, quick lunch)
• Alongside grilled chicken or salmon
• Stuffed into a wrap with arugula
• Over quinoa or farro for a hearty grain bowl
• As a bright side dish for potlucks and BBQs (it stands out in the best way)

The Best Kind of Healthy-ish Happy Ending

Some recipes are complicated. Some are fussy. And then there’s Chickpea Beet and Feta Salad—the colorful, confident dish that shows up, tastes amazing, and doesn’t demand a sink full of dishes as payment.

Make it for lunch, bring it to a gathering, or keep it in the fridge for those “I need something good, fast” moments. Either way, this Chickpea Beet and Feta Salad is going to earn a permanent spot in your rotation—and your future self will be very grateful (and very well-fed).

Keep the Salad Party Going

• If you’re craving more Mediterranean vibes after this Chickpea Beet and Feta Salad, hop over to Mediterranean Bean Salad with Feta for another bright, briny, protein-packed bowl that screams “meal prep win.”
• Want a cozy, comforting follow-up (because balance)? Serve this salad next to Garlic Chickpea Soup—it’s warm, hearty, and basically a hug in a bowl with major chickpea power.
• If you’re on a “beans for lunch all week” mission, you’ll also love Healthy High Protein Three Bean Salad—perfect for grab-and-go lunches that don’t leave you rummaging for snacks at 3 p.m.
• And for a fun, fresh twist that still plays in the same flavor lane, try Chickpea Edamame Salad—crunchy, colorful, and great when you want something light but still satisfying.

Now it’s your turn! If you made this recipe, leave a quick review and tap your star rating below — ⭐⭐⭐⭐⭐ — it helps others find the salad love (and it makes my chef heart do a little happy dance).

Chickpea Beet and Feta Salad

---

• Author: Omar
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Chickpea Beet and Feta Salad is a vibrant, protein-packed dish made with roasted beets, tender chickpeas, creamy feta, and fresh herbs tossed in a zesty lemon vinaigrette. Perfect for meal prep, light lunches, or an elegant side dish.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and bake for 40–45 minutes until fork-tender. Let cool, peel, and dice.

2. Combine salad ingredients: In a large bowl, add chickpeas, diced beets, red onion, parsley, mint (if using), and feta. Toss gently.

3. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey (or maple syrup), salt, and pepper until emulsified.

4. Dress the salad: Pour dressing over the salad and toss gently to coat evenly.

5. Rest and serve: Let sit for 10–15 minutes before serving. Serve chilled or at room temperature.

Notes

Store-bought cooked beets can save time.

Soak red onion in cold water for 10 minutes to mellow its sharpness.

Add toasted walnuts or pistachios for extra crunch.

Keeps well in the refrigerator for 3–4 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving (about 1 cup)
• Calories: 230 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 11 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 6 g
• Protein: 8 g
• Cholesterol: 15 mg