Description
Zesty Chickpea Beet Feta Salad is a vibrant, healthy dish packed with roasted beets, protein-rich chickpeas, creamy feta, and fresh herbs tossed in a bright lemon dressing. Perfect for quick lunches, meal prep, or a refreshing side dish.
Ingredients
Scale
For the Salad:
- 3 medium beets, roasted and peeled (or 1 can, drained)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill or mint, chopped (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F if roasting fresh beets. Wrap each beet in foil and roast for 45–60 minutes until tender. Cool, peel, and cube.
- If using canned or pre-cooked beets, drain and cut into bite-sized pieces.
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine beets, chickpeas, feta, parsley, and optional herbs.
- Pour dressing over the salad and toss gently to coat.
- Let sit for 10–15 minutes to allow flavors to blend.
- Serve at room temperature or slightly chilled.
Notes
- Use pre-cooked beets for a quicker version.
- Add toasted nuts or seeds for extra crunch.
- For a vegan option, skip feta or use plant-based cheese.
- Salad tastes even better after a few hours in the fridge.
- Great for meal prep—stores well up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: salad
- Method: Roasting / Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 20 mg