This Chickpea, Beet & Feta Salad is a colorful, nutrient-packed dish combining sweet earthy beetroot, creamy salty feta, and hearty chickpeas, all tossed in a fresh lemon-garlic vinaigrette. It works perfectly as a light lunch, healthy side dish, or meal-prep salad because the flavors actually improve after chilling.
🕒 Prep Time
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Prep: 15 minutes
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Cook beets (if raw): 30–40 minutes
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Total: about 20 minutes (using pre-cooked beets)
🥣 Equipment
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Mixing bowl
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Small jar or bowl for dressing
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Knife & cutting board
🥄 Ingredients
For the salad
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2 cups cooked beetroot, diced (roasted or boiled)
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1½ cups canned chickpeas, drained and rinsed
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½ cup feta cheese, crumbled
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¼ cup red onion, finely sliced
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2 tablespoons chopped parsley (optional)
For the lemon-garlic vinaigrette
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 small garlic clove, minced
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½ teaspoon honey (optional)
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Salt and black pepper to taste
👩🍳 Instructions
Step 1: Prepare the beetroot
If using fresh beets, boil or roast until fork-tender, then cool and dice into bite-size cubes.
Step 2: Combine the salad
In a large bowl, add diced beetroot, chickpeas, red onion, and parsley.
Step 3: Make the dressing
In a small bowl or jar, whisk olive oil, lemon juice, garlic, honey, salt, and pepper until blended.
Step 4: Toss
Pour dressing over the salad and mix gently.
Step 5: Add feta
Sprinkle feta on top and lightly fold once more.
Step 6: Chill (recommended)
Refrigerate 20–30 minutes before serving for best flavor.
🥗 Nutrition Highlights (approx per serving)
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High in fiber
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Rich in plant protein
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Contains antioxidants from beetroot
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Provides calcium from feta
💡 Tips for Best Flavor
✔ Roast beetroot instead of boiling for deeper sweetness
✔ Add feta last so it stays creamy
✔ Use fresh lemon juice for brighter taste
✔ Chill before serving — improves texture and flavor
🔄 Easy Variations
Mediterranean Version
Add cucumber, olives, and cherry tomatoes.
Protein Boost Version
Add grilled chicken or quinoa.
Vegan Version
Replace feta with avocado cubes or vegan cheese.
Crunchy Version
Add toasted walnuts or sunflower seeds.
🥄 Storage
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Keeps in fridge up to 3 days
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Store dressing separately for best texture if meal-prepping
