Chickpea Beet and Feta Salad

This Chickpea Beet and Feta Salad is my go-to recipe when I want something fresh, colorful, and packed with plant-based protein. I love how the earthy sweetness of beets pairs with creamy feta and hearty chickpeas, all tossed in a bright lemon-herb dressing. It’s one of those salads that actually fills you up and tastes even better the next day.

I first made this salad on a busy weeknight when I needed something quick but satisfying. I had a can of beets sitting in my pantry and some chickpeas left from making hummus, and I thought, why not combine them? The result was this gorgeous, ruby-red salad that my whole family devoured. Now it’s my favorite healthy lunch to prep on Sundays. This chickpea beet salad comes together in just 15 minutes with no cooking required if you use canned beets. The tangy feta cheese and fresh herbs add so much flavor that you won’t believe how simple it is.

What You’ll Need for This Chickpea Beet and Feta Salad

I always use canned beets for this recipe because they save so much time, but if you have fresh beets and want to roast them, the flavor is even more intense. The key is good quality feta cheese – I recommend buying a block and crumbling it yourself rather than pre-crumbled because it tastes fresher and less salty.

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (15 ounces) beets, drained and diced into 1/2-inch cubes (or 2 medium cooked beets, diced)
• 1/2 cup crumbled feta cheese, about 2.5 ounces (I prefer block feta for better texture)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (fresh is best, but you can use 1 tablespoon dried in a pinch)

For the dressing:

• 3 tablespoons olive oil (extra virgin adds the best flavor)
• 2 tablespoons lemon juice (fresh squeezed is ideal)
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pro tip: If you’re not a fan of raw red onion, soak the chopped pieces in cold water for 10 minutes before adding them to the salad. This removes the sharp bite while keeping the mild onion flavor. Also, pat the chickpeas dry with a paper towel after rinsing so they absorb the dressing better.

How to Make This Simple Beet Salad

I recommend letting this salad sit for at least 15 minutes before serving so the flavors can marry together, though 30 minutes to an hour is even better. The beets will release some of their color and the dressing will soak into the chickpeas, making every bite more flavorful.

Step 1: In a large bowl, combine the chickpeas, diced beets, crumbled feta, red onion, parsley, and dill. Gently toss everything together so the beets don’t break apart too much. Keep in mind the beets will start to tint everything pink right away, which creates a beautiful rosy color throughout the salad.

Step 2: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Keep whisking for about 30 seconds until the dressing is emulsified and looks creamy and slightly thickened rather than separated with oil floating on top.

Step 3: Pour the dressing over the salad and toss gently to combine everything. Use a large spoon or salad tongs and fold the ingredients together rather than stirring vigorously. This keeps the beets from breaking apart and the feta from crumbling into tiny pieces.

Step 4: Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld together. For best results, refrigerate for 30 minutes to 1 hour. The longer it sits, the more the chickpeas absorb the tangy dressing.

Step 5: Serve chilled or at room temperature (about 15-20 minutes out of the fridge). Give the salad a quick toss right before serving to redistribute the dressing.

What to Serve with Chickpea Beet and Feta Salad

This vibrant salad pairs beautifully with so many dishes because it has a nice balance of tangy, creamy, and earthy flavors.

Grilled Chicken or Fish: The bright lemon dressing cuts through rich proteins perfectly, and the salad adds color and nutrition to your plate. Try it with our Garlic Butter Chicken Bites with Creamy Parmesan Pasta or Baked Cod in Coconut Lemon Cream Sauce.

Whole Grain Bread: I love serving this with crusty sourdough or pita bread to scoop up every last bite. The bread soaks up the delicious dressing at the bottom of the bowl.

Quinoa or Rice Bowls: Add a scoop of this beet and chickpea salad on top of cooked grains for a complete vegetarian meal with plenty of protein and fiber.

Leafy Greens: Serve it over a bed of arugula or spinach to make it even more substantial. The peppery greens complement the sweet beets beautifully.

Roasted Vegetables: This salad is perfect alongside roasted sweet potatoes, cauliflower, or Brussels sprouts for an all-vegetable dinner that’s still satisfying.

More Delicious Salads and Healthy Dishes

This Chickpea Beet and Feta Salad fits perfectly into a healthy eating routine alongside other fresh, nutritious recipes. For another vibrant grain-based salad option, the Fall Harvest Orzo Salad brings seasonal vegetables and hearty textures to the table, while the Italian Grinder Chicken Salad offers a protein-packed lunch option with bold Italian flavors.

When planning meal prep or looking for complementary dishes, consider pairing this salad with warming soups like the Creamy Vegetable Soup or the protein-rich White Bean Turkey Chili. For a Mediterranean-inspired meal, serve this beet salad alongside the Herbed Ricotta Stuffed Chicken or the Greek Chicken Meatballs for a complete, satisfying dinner that celebrates fresh flavors and wholesome ingredients.

How to Store Your Beet and Chickpea Salad

Store this chickpea beet and feta salad in an airtight container in the refrigerator for up to 4-5 days. The flavors actually get better after a day or two as everything marinates together. I usually make a big batch on Sunday and eat it for lunch throughout the week.

If you’re making this salad ahead for meal prep, I recommend adding the fresh herbs just before serving. They tend to wilt and lose their bright green color after sitting in the dressing for too long. You can chop them ahead and store them separately, then toss them in when you’re ready to eat.

This salad doesn’t freeze well because of the fresh vegetables, cheese, and herbs. The texture of the beets and feta would become watery and mushy after thawing. It’s best enjoyed fresh or within a few days of making it.

Pro tip: If the salad seems a bit dry after sitting in the fridge, drizzle a little extra olive oil and a squeeze of lemon juice over it before serving to freshen it up.

Common Questions About Making Chickpea Beet and Feta Salad

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