I made this Chickpea Beet and Feta Salad Recipe recently when I had some cooked beets left in the fridge, and it instantly became a favorite at home. I loved how the sweetness of the beets balanced with salty feta and fresh herbs.
It came together so quickly that I now make it for busy weekday lunches too. Every bite feels fresh, colorful, and satisfying. Honestly, it’s now one of my most reliable salads whenever guests come over.
You can also enjoy similar fresh vegetable ideas like Mediterranean Stuffed Zucchini Boats Recipe for a wholesome side.
Ingredients
Here’s everything you need for this colorful and hearty salad. Each ingredient plays an important role in creating balance, flavor, and texture.
- 1 can chickpeas (about 2 cups), drained and rinsed — gives protein and makes the salad filling and satisfying.
- 1½ cups cooked beets, peeled and diced — sweet and earthy flavor that forms the base of the salad.
- ½ English cucumber, diced — adds crunch and refreshing bite.
- ½ cup diced red onion — sharp flavor that balances creamy ingredients.
- 1 garlic clove, minced — enhances overall aroma and depth.
- ⅓ cup Kalamata olives, sliced — brings salty, briny Mediterranean flavor.
- ½ cup crumbled feta cheese — creamy tang that complements the beets beautifully.
- ½ cup extra virgin olive oil — forms the rich base of the dressing.
- 1 teaspoon Dijon mustard — helps emulsify dressing and adds subtle heat.
- ¼ cup red wine vinegar — adds acidity to brighten flavors.
- Salt and freshly ground pepper, to taste — balances seasoning.
- ¼ cup fresh dill, chopped — fresh herbal finish that lifts the salad.
Note: The quantities above serve approximately 4 people. If you’re looking for more protein-packed, low-carb options, try In-N-Out Burger Lettuce Wraps Recipe for a creative twist.
Variations
This salad is easy to customize depending on dietary needs or taste preferences.
- Replace feta with plant-based cheese or omit it for a dairy-free version.
- Add toasted walnuts or sunflower seeds for extra crunch.
- Use lemon juice instead of vinegar for a fresher citrus taste.
- Swap dill for parsley or mint for a different herb profile.
- Add cherry tomatoes or roasted peppers for more color and flavor.
Cooking Time
This recipe is quick and requires minimal effort.
- Prep Time: 20 minutes
- Cooking Time: 0 minutes (if beets are already cooked)
- Total Time: About 20 minutes
Equipment You Need
A few basic kitchen tools make preparation easy.
- Large mixing bowl — combines all ingredients evenly.
- Cutting board — provides safe chopping space.
- Sharp knife — ensures clean vegetable cuts.
- Strainer — drains and rinses chickpeas properly.
- Whisk or fork — blends dressing smoothly.
How to Make Chickpea Beet and Feta Salad
This salad comes together in simple steps and needs no cooking if your beets are ready. Preparation is mostly chopping and mixing, making it perfect for busy days. Follow the steps below for best flavor and texture.
Prepare the Chickpeas
Drain canned chickpeas and rinse them under cold water. Let them dry well so excess moisture doesn’t dilute the dressing. Place them into a large mixing bowl.
Chop and Combine Vegetables
Dice cooked beets, cucumber, and red onion, then add them to the bowl with olives and minced garlic. Mixing colorful vegetables first helps distribute flavors evenly later.
Prepare the Dressing
Whisk olive oil, Dijon mustard, and red wine vinegar until smooth. Season lightly with salt and pepper so flavors blend nicely once mixed with vegetables.
Mix Everything Together
Pour dressing over vegetables and chickpeas. Toss gently until everything is evenly coated without breaking the beets or chickpeas.
Add Feta and Dill to Finish
Sprinkle crumbled feta and fresh dill on top and gently fold them in. Taste and adjust seasoning before serving or chilling.
Additional Tips for Making this Recipe Better
After making this several times, here are tricks I personally use to boost flavor:
- I prefer roasting beets instead of boiling because roasting makes them sweeter.
- I chill the salad for at least 30 minutes before serving so flavors deepen.
- Sometimes I add lemon zest right before serving for extra freshness.
- I mix feta in gently at the end so it stays creamy and not mushy.
How to Serve Chickpea Beet and Feta Salad Recipe?
Serve the salad in a wide serving bowl so the bright colors stand out beautifully. Garnish with extra dill, olives, or a drizzle of olive oil for presentation. It pairs well with grilled chicken, fish, or warm pita bread. It also works perfectly as a light lunch or potluck side dish.
Nutritional Information
Here’s an approximate nutritional snapshot per serving:
- Calories: Around 300–320 kcal
- Protein: Good plant protein from chickpeas and feta
- Carbohydrates: Fiber-rich carbs from chickpeas and vegetables
- Fat: Healthy fats mainly from olive oil and cheese
Make Ahead and Storage
Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir before serving as dressing may settle at the bottom.
Freezing
Freezing is not recommended since cucumbers and beets lose their texture once thawed. Fresh storage gives the best taste and texture.
Reheating
This dish is served cold, so reheating isn’t needed. Just give it a gentle mix before serving again.
Why You’ll Love This Recipe?
This salad easily becomes a weekly favorite for many reasons.
- It’s quick and beginner-friendly, perfect for busy days or last-minute meals.
- The sweet, salty, tangy combination creates a refreshing and satisfying bite.
- It’s healthy, protein-packed, and keeps you full for hours.
- Perfect for meal prep since flavors improve after resting in the fridge.
- Easily customizable with herbs, vegetables, or protein add-ins.
Chickpea Beet and Feta Salad Recipe
Ingredients
Method
- Drain canned chickpeas and rinse them under cold water. Let them dry well so excess moisture doesn’t dilute the dressing. Place them into a large mixing bowl.
- Dice cooked beets, cucumber, and red onion, then add them to the bowl with olives and minced garlic. Mixing colorful vegetables first helps distribute flavors evenly later.
- Whisk olive oil, Dijon mustard, and red wine vinegar until smooth. Season lightly with salt and pepper so flavors blend nicely once mixed with vegetables.
- Pour dressing over vegetables and chickpeas. Toss gently until everything is evenly coated without breaking the beets or chickpeas.
- Sprinkle crumbled feta and fresh dill on top and gently fold them in. Taste and adjust seasoning before serving or chilling.
Notes
- I prefer roasting beets instead of boiling because roasting makes them sweeter.
- I chill the salad for at least 30 minutes before serving so flavors deepen.
- Sometimes I add lemon zest right before serving for extra freshness.
- I mix feta in gently at the end so it stays creamy and not mushy.