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
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
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.
Combine salad ingredients: In a large bowl, add chickpeas, diced beets, red onion, parsley, mint (if using), and feta. Toss gently.
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.
Dress the salad: Pour dressing over the salad and toss gently to coat evenly.
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