There’s something instantly comforting about a cold bowl of Chickpea, Beet and Feta Salad. Whether you’ve come home from a long summer walk or need something refreshing for a quick work lunch, this vibrant dish delivers flavor, texture, and nutrition in one delightful scoop. With its bright pink hues and creamy feta speckles, it’s not only photogenic but deeply satisfying.
Packed with protein-rich chickpeas, earthy roasted beets, and salty crumbled feta, this salad is a true flavor adventure — tangy, creamy, and herbaceous. You’ll love how quickly it comes together with pantry staples and a few garden-fresh accents. Hungry for more wholesome, colorful dishes? Subscribe at the bottom to receive weekly inspiration from my kitchen to yours!
The Story Behind This Chickpea, Beet and Feta Salad
A Personal Favorite — With a Twist of Nostalgia
When I was growing up, beetroot wasn’t exactly the star of our family meals. We often saw it boiled and bland, tucked beside roast dinners. It wasn’t until I started roasting beets in olive oil and tossing them with lemony vinaigrettes that I realized just how magical they could be. Add chickpeas and feta to the mix, and you get a salad that’s hearty, balanced, and utterly craveable.
One late summer afternoon, with a batch of roasted beets chilling in the fridge and a lonely can of chickpeas on the counter, I threw this salad together on a whim. The result was so good that my husband asked if we could have it again the next day — and the day after that. We’ve been hooked ever since.
That’s the beauty of simple, honest ingredients. They surprise you.
Just like the Greek smashed potatoes with feta I once served alongside this salad, the combination makes every bite memorable.
Why This Salad Stands Out
This Chickpea, Beet and Feta Salad is more than a side dish — it’s a conversation starter. It’s colorful enough to draw attention at potlucks and balanced enough to serve as a light vegetarian main.
Its creamy feta softens the earthy tones of beetroot, while lemon juice and vinegar brighten the mix with a zesty flair. The chickpeas? They bring a satisfying chew and long-lasting energy.
Even better, it’s completely customizable. Want a vegan option? Swap in plant-based feta. Need something to pair with your Mediterranean Greek salad? You’re in the right place.
Ingredients & Preparation: What You’ll Need
The Ingredient Breakdown
Here’s everything you need to bring this dish to life:
| Ingredient | Quantity |
|---|---|
| Canned chickpeas | 1 can (15 oz), rinsed |
| Roasted beets (peeled/diced) | 2 medium |
| Crumbled feta cheese | 1/3 cup |
| Red onion, thinly sliced | 1/4 small |
| Fresh parsley, chopped | 2 tablespoons |
| Fresh mint (optional) | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Red wine vinegar | 1 tablespoon |
| Lemon juice | 1 teaspoon |
| Honey or maple syrup | 1/2 teaspoon |
| Salt and black pepper | To taste |
The salad brings together savory, sweet, tangy, and herbaceous tones for the perfect cold dish. The red onion adds a subtle sharpness that complements the creaminess of feta beautifully.
Want to expand your salad lineup? Try this zesty avocado strawberry caprese as a contrasting sweet option.
Tools and Substitutions
Helpful Tools:
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Medium mixing bowl
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Small whisk or jar (for dressing)
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Sharp knife and cutting board
Swaps and Suggestions:
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Vegan feta works beautifully here for dairy-free diets.
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Try white beans instead of chickpeas for a softer bite.
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Apple cider vinegar can stand in for red wine vinegar.
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No honey? Maple syrup or even agave syrup will add that gentle sweetness.
Roasting your own beets makes a difference, but if you’re short on time, pre-cooked beets from the grocery store are a solid shortcut. Just make sure they’re unsweetened.
Cooking Instructions & Smart Tips
Step-by-Step Method
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Prep the Beets
If you haven’t roasted the beets yet, preheat your oven to 400°F (200°C). Wrap each beet in foil and bake for 40–45 minutes until fork-tender. Let cool, then peel and dice. -
Assemble the Salad
In a large bowl, combine the chickpeas, diced beets, thinly sliced red onion, parsley, mint (if using), and crumbled feta. Toss gently to avoid breaking the beets. -
Whisk the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and pepper until emulsified. -
Dress and Rest
Pour the dressing over the salad. Toss again gently, coating all ingredients evenly. Let sit for 10–15 minutes before serving to let flavors meld.
Tips and Tricks
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For a nutty crunch, add toasted walnuts or almonds.
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Roast your beets in batches and refrigerate extras for future recipes like this root vegetable gratin.
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This salad tastes even better the next day once the flavors fully absorb.
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Chill it well if serving during summer. It makes an excellent picnic companion.
Serving, Storing & Pairing Ideas
What to Serve With Chickpea, Beet and Feta Salad
Because of its bold color and texture, this salad pairs perfectly with:
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Grilled chicken or fish for added protein
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A warm loaf of sourdough or multigrain bread
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Spinach feta quiche for a complete brunch plate
Looking to complete a summer meal? This salad fits seamlessly with lemon ricotta and spinach pasta or a glass of crisp white wine like Sauvignon Blanc.
How to Store and Reheat
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The beets will continue to color the other ingredients — that’s part of the charm!
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Reheating: Not recommended. This is best served chilled or at room temperature.
If you plan to make this ahead, store the dressing separately and combine it right before serving for the freshest flavor and texture.
Frequently Asked Questions
Can I use canned beets?
Yes, but drain and rinse them thoroughly. They may be softer and slightly sweeter than roasted.
Is this recipe vegan?
Not as written, but it’s easy to adapt. Use vegan feta and swap honey for maple syrup.
What herbs work best?
Parsley and mint are ideal, but you could try dill, basil, or cilantro based on preference.
Can I make this spicy?
Add a pinch of red pepper flakes or diced jalapeño for a kick.
How long can it sit out?
It can safely stay at room temperature for 1–2 hours, making it ideal for picnics or parties.
Final Thoughts
This Chickpea, Beet and Feta Salad is a staple in my kitchen for good reason. It’s quick, colorful, and brimming with fresh flavor — a perfect example of how simple ingredients can truly shine when paired well.
If you loved this salad, you might also enjoy the roasted beet and feta salad or the balsamic strawberry caprese salad — both are equally delicious and refreshing.
If this salad made it to your favorites list, please leave a comment, rate the recipe, and share it on Pinterest over at https://www.pinterest.com/recipesbysylvia/. Your feedback helps keep the kitchen creative and community-inspired!
Print
Chickpea, Beet and Feta Salad
- Total Time: 15
- Yield: 4 servings
- Diet: Vegetarian
Description
Chickpea, Beet and Feta Salad is a fresh, tangy, and colorful dish made with roasted beets, creamy feta, and protein-rich chickpeas tossed in a lemony vinaigrette. It’s perfect for a quick lunch or light dinner.
Ingredients
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium roasted beets, peeled and diced
• 1/3 cup crumbled feta cheese
• 1/4 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon honey or maple syrup
• Salt and black pepper, to taste
Instructions
1. If not already roasted, wrap beets in foil and bake at 400°F for 40–45 minutes until tender. Let cool, then peel and dice.
2. In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint, and crumbled feta.
3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
6. Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.
Notes
– Vegan feta can be used to make this dish dairy-free.
– Store in an airtight container in the fridge for up to 3 days.
– For added crunch, try walnuts or pumpkin seeds.
– Avoid reheating; this salad is best served cold or at room temperature.
- Prep Time: 15
- Cook Time: 45
- Method: No-Cook (with pre-roasted beets)
- Cuisine: Mediterranean