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Chickpea Beet and Feta Salad Recipe
Ben Carraoli

Chickpea Beet and Feta Salad Recipe

I made this Chickpea Beet and Feta Salad 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.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pour dressing over vegetables and chickpeas. Toss gently until everything is evenly coated without breaking the beets or chickpeas.
  5. 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.