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Chickpea Beet and Feta Salad

Chickpea beet and feta salad in a large white bowl with fresh mint and parsley
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A vibrant, nutrient-packed Chickpea Beet and Feta Salad tossed in a bright lemon-herb vinaigrette. Ready in 20 minutes using pre-cooked beets, naturally gluten-free, and perfect for meal prep.

Ingredients

Scale
  • 1 can (15-ounce) chickpeas, rinsed and drained
  • 2 cups cooked beets, diced (about 2 medium beets – roasted, steamed, or vacuum-sealed)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using raw beets, preheat oven to 400 degrees F (200 degrees C). Wrap scrubbed beets in foil and roast for 45 to 60 minutes until tender. Let cool completely, then peel and dice. Note: this method adds 60 to 75 minutes total. For a quick version, use pre-cooked or vacuum-sealed beets.
  2. In a large mixing bowl, combine rinsed chickpeas, diced beets, crumbled feta cheese, and finely diced red onion.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
  4. Pour the vinaigrette over the salad. Add chopped fresh mint and parsley.
  5. Gently toss everything together until evenly coated. Taste and adjust seasoning as needed.
  6. Let the salad rest for at least 15 minutes before serving to allow flavors to fully meld. Serve cold or at room temperature.

Notes

  • Use pre-cooked vacuum-sealed beets for a quick 20-minute version. Roasting fresh beets gives deeper, sweeter flavor but adds 60 to 75 minutes total time.
  • To prevent the salad from turning entirely pink, toss beets with a small splash of vinaigrette before adding remaining ingredients.
  • For a vegan version, omit feta or use a plant-based alternative.
  • Add 1/4 cup toasted walnuts or sunflower seeds for extra crunch and protein.
  • Store in an airtight container in the refrigerator for up to 4 days. Does not freeze well.

Nutrition

Find it online: https://www.benefitiany.com/best-chickpea-beet-and-feta-salad/