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A colorful Mediterranean Chickpea, Beet and Feta Salad with Lemon-Garlic Vinaigrette in a rustic bowl.

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A vibrant, protein-packed Mediterranean salad featuring earthy beets, creamy feta, and a zingy lemon-garlic dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can chickpeas, drained and rinsed
  • 2 medium roasted beets peeled and diced into 1/2-inch cubes
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh flat-leaf parsley chopped
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt to taste
  • 1/4 tsp black pepper freshly cracked

Method
 

Step 1: Prepare the Salad Base
  1. Drain and rinse the chickpeas under cold water; pat dry with a paper towel. Dice the roasted beets into 1/2-inch cubes and finely mince the red onion and parsley.
Step 2: Make the Vinaigrette
  1. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until the dressing is fully emulsified.
Step 3: Combine Ingredients
  1. Add the chickpeas, diced beets, and red onion to a large mixing bowl. Pour the vinaigrette over the top and toss gently to coat the ingredients evenly.
Step 4: Add Feta and Garnish
  1. Gently fold in the crumbled feta cheese and chopped parsley. Mix carefully to prevent the cheese from breaking down or absorbing too much beet juice.
Step 5: Rest and Serve
  1. Allow the salad to rest at room temperature for 15–20 minutes before serving. This allows the chickpeas to absorb the flavors of the lemon-garlic dressing.

Notes

For the best flavor, roast your beets fresh. If using canned beets, rinse and dry them before dicing.