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A delicious plate of Chickpea Beet Feta Salad

Homemade Chickpea Beet Feta Salad

A vibrant high protein chickpea beet feta salad packed with roasted beets, creamy feta, chickpeas, and fresh herbs tossed in a bright lemon-olive oil dressing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 255 g cooked or canned chickpeas rinsed and drained
  • 85 g feta cheese crumbled
  • 2 medium beets roasted, peeled, and diced
  • 60 g red onion thinly sliced
  • 15 g fresh parsley chopped
  • 45 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Optional: oregano za’atar, walnuts, pumpkin seeds, mint

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wrap beets in foil and roast for 45–50 minutes until tender.
  3. Cool, peel, and dice roasted beets into cubes.
  4. Rinse and drain chickpeas thoroughly.
  5. Optional: toast chickpeas in a skillet with olive oil for 5 minutes.
  6. Whisk together olive oil, lemon juice, garlic, salt, and pepper.
  7. In a large bowl, combine beets, chickpeas, red onion, feta, and parsley.
  8. Pour dressing over salad and gently toss to combine.
  9. Adjust seasoning to taste and chill for 10–15 minutes before serving.

Notes

Roasting beets enhances sweetness and flavor. For meal prep, store dressing separately and combine before serving for the freshest texture.