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Chickpea Beet and Feta Salad Recipe
Ash Tyrrell

Chickpea Beet and Feta Salad Recipe

I’ve got to tell you, making this Chickpea Beet and Feta Salad was such a revelation for me. I needed something quick, nutritious, and still exciting for lunch, and this recipe delivered beyond my expectations.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed – adds protein and a creamy bite
  • 2 medium beets roasted, peeled, and diced – their natural sweetness balances the salad
  • 1/3 cup feta cheese crumbled – tangy and creamy; use fresh for best flavor
  • 1/4 small red onion thinly sliced – adds a gentle sharpness
  • 2 tbsp fresh parsley chopped – brightens flavors with herbaceous notes
  • 1 tbsp fresh mint chopped (optional) – for an aromatic twist
  • 2 tbsp olive oil – smooth and rich binds the dressing
  • 1 tbsp red wine vinegar – adds acidity to enhance all flavors
  • 1 tsp lemon juice – brightens and balances sweetness
  • 1/2 tsp honey or maple syrup – optional softens acidity
  • Salt and black pepper to taste – essential for flavor balance

Method
 

  1. If your beets aren’t pre-cooked, preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for 40–45 minutes until fork-tender. Once cooled, peel and dice them into bite-sized pieces. Roasting enhances their natural sweetness, which is key to this salad’s flavor.
  2. In a large bowl, combine chickpeas, diced roasted beets, thinly sliced red onion, parsley, mint (if using), and crumbled feta. Toss gently to keep the beets intact and distribute flavors evenly. I always take care not to mash the beets, as their texture is part of the charm.
  3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and pepper. Whisk until the mixture is smooth and slightly emulsified. This dressing balances sweet, tangy, and savory notes beautifully.
  4. Pour the dressing over the salad and gently toss to coat all ingredients. Let it sit for 10–15 minutes to allow the flavors to meld. You can serve it chilled or at room temperature; both ways taste amazing.

Notes

  • I always roast beets myself; pre-cooked ones work, but fresh tastes brighter.
  • Let the salad sit a bit before serving to allow flavors to blend.
  • I sometimes add a handful of toasted walnuts for extra crunch and nuttiness.
  • Fresh herbs elevate the dish, so I chop parsley and mint just before mixing.
  • Use high-quality olive oil; it really enhances the overall flavor.