Chickpea, Beetroot & Feta Salad
with Lemon-Garlic Vinaigrette
⏱ Time
Prep: 15 minutes
Total: 15–20 minutes (30 if roasting beets)
🍽 Serves
4 as a side, 2 as a light meal
🛒 Ingredients
Salad
1 can (15 oz / 400 g) chickpeas, drained & rinsed
2 medium cooked beetroots (roasted or boiled), diced
¾ cup feta cheese, crumbled
¼ small red onion, thinly sliced
¼ cup fresh parsley or dill, chopped
Optional add-ins:
Baby arugula or spinach
Toasted walnuts or pistachios
Cucumber slices
Orange segments
🍋 Lemon-Garlic Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice
1 small garlic clove, finely grated
1 tsp Dijon mustard (optional but recommended)
½ tsp honey or maple syrup
Salt & black pepper, to taste
👩🍳 How to Make It
Prep the beets
If using store-bought cooked beets: just dice.
If raw: wrap in foil, roast at 200°C / 400°F for 45–60 min, cool, peel, dice.
Make the vinaigrette
Whisk olive oil, lemon juice, garlic, Dijon, honey, salt & pepper until emulsified.
Assemble the salad
In a large bowl, combine chickpeas, beets, onion, and herbs.
Dress it
Pour vinaigrette over the salad and toss gently.
Finish
Add feta last and fold carefully.
Taste and adjust seasoning.
🌟 Optional Flavor Boosts (Highly Encouraged)
Mediterranean twist: Add olives + oregano
Roasted vibe: Toss chickpeas with olive oil & paprika, roast 20 min
Creamy contrast: Add avocado chunks
Spicy edge: Pinch of chili flakes or Aleppo pepper
❓ Q&A: Tips, Fixes & Swaps
Q: Can I use canned beetroot?
A: Yes! Just rinse well to remove excess vinegar/sweetness.
Q: What’s the best beet type?
A: Red beets for sweetness, golden beets if you want less staining.
Q: How do I stop everything turning pink?
A: Toss chickpeas with dressing first, then fold in beets last.
Q: Can I make it ahead?
A: Yes—up to 24 hours. Add feta and herbs just before serving.
Q: Is this salad vegan?
A: Almost! Swap feta for:
Vegan feta
Toasted pine nuts
Tahini drizzle
Q: How do I turn this into a full meal?
A: Add:
Grilled halloumi or chicken
Quinoa or couscous
Warm pita on the side
🧊 Storage
Keeps well in the fridge for 2–3 days
Flavors deepen overnight (hello, glow-up).
