A vibrant, protein-packed salad combining earthy roasted beets, tender chickpeas, and creamy feta cheese—all tossed with a bright lemon-garlic vinaigrette.

Why You’ll Love This Recipe

This salad is a perfect balance of flavors and textures: the natural sweetness and beautiful color of beets, the hearty texture of chickpeas, and the tangy richness of feta. The lemon-garlic vinaigrette ties everything together with a fresh zing. It works as a standout side dish or a light main, is easy to prepare, and holds well—making it great for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 1 can (15 oz) chickpeas (about 425 g), drained and rinsed
• 2 medium beets, roasted or boiled, peeled and diced
• ½ cup (≈ 75 g) feta cheese, crumbled
• ¼ red onion, thinly sliced (optional)

For the Lemon-Garlic Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2½ tablespoons fresh lemon juice
• 1 medium garlic clove, finely grated or minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Directions

1. Prepare the beets: Roast or boil the beets until fork-tender. Once cooled, peel and dice into bite-sized pieces.
2. In a large mixing bowl, combine the drained chickpeas, diced beets, thinly sliced red onion (if using), and crumbled feta.
3. In a small bowl (or a jar with a lid), whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
4. Pour the vinaigrette over the salad ingredients. Gently toss until everything is coated evenly.
5. Taste and adjust seasoning if needed (adding a little more salt, pepper or lemon juice as desired).
6. Serve immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld.

Servings and timing

Makes about 4 servings.
Prep time: approximately 15 minutes (assuming the beets are already cooked).
If you need to cook the beets from raw, add about 30–45 minutes for roasting.
Chilling time (optional): 30 minutes.

Variations

• Swap in goat cheese instead of feta for a creamier texture.
• Add chopped fresh herbs like parsley, mint or dill for extra brightness.
• Include other mix-ins such as diced cucumber, toasted walnuts or pistachios, or Kalamata olives for extra Mediterranean flavor.
• Turn it into a vegan version: omit the feta and use a vegan cheese alternative or simply skip.
• Use golden beets (or a mix of red and golden) for a colorful twist.
• Replace the vinaigrette with a tahini-lemon dressing for a richer flavor profile.

Storage/Reheating

• Store the salad in an airtight container in the refrigerator. It will keep well for up to 2–3 days.
• For best texture, you may want to add the feta just before serving if you’re making ahead, so it stays firmer.
• This salad is served cold or at room temperature—no reheating necessary.

FAQs

What kind of beets should I use?

You can use fresh raw beets (roasted or boiled) or pre-cooked vacuum-pack beets for convenience.

Can I make this ahead of time?

Yes — you can prepare the salad and vinaigrette ahead. For best texture, consider adding the feta just before serving. It holds well in the fridge for a day or two.

Can this be gluten-free?

Yes, naturally. All the main ingredients (chickpeas, beets, feta, olive oil, lemon, garlic) are gluten-free.

How can I boost the protein content?

Chickpeas already provide a good plant-based protein boost. You could add grilled chicken, shrimp, or chopped hard-boiled eggs on top if you’re not vegetarian.

Is this salad suitable for vegetarians?

Yes — it includes feta cheese but no meat. To make it vegan, omit or replace the feta with a vegan alternative.

Can I use raw beets instead of cooked?

Raw beets would be very firm and earthy; it’s highly recommended to cook (roast or boil) until tender before dicing and adding to the salad.

What if I don’t like red onion?

You can omit it entirely or replace with thinly sliced spring onion (scallion) or shallot for a milder flavor.

Can this salad serve as a main course?

Yes — especially if you increase the portion size or add extra chickpeas or a protein topping. It’s hearty enough for a light main.

How can I adjust the dressing if it’s too tangy or too mild?

If too tangy: add a little more olive oil or a pinch of sugar/honey (if dietary preferences allow). If too mild: increase lemon juice or garlic or add a splash of vinegar.

What sides or dishes pair well with this salad?

This salad pairs nicely with grilled vegetables, crusty bread, pita, or alongside grilled fish or chicken for a Mediterranean-style meal.

Conclusion

This Chickpea, Beet, and Feta Salad with Lemon-Garlic Vinaigrette is a colorful, flavorful, and satisfying dish that’s easy to prepare and versatile in its serving options. Whether you enjoy it as a side, a light main, or part of a meal spread, it brings a refreshing and healthy touch to the table. Give it a try and enjoy the balance of earthy beets, hearty chickpeas, creamy feta, and zesty dressing!

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