Introduction

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish perfect for a light lunch or a satisfying side. The combination of creamy feta, earthy beets, and tangy dressing creates a delightful flavor balance that’s both refreshing and wholesome.

A close-up view of a white plate with a layered salad. The bottom layer has dark red beet slices with a smooth, slightly shiny texture. On top, there are bright orange carrot pieces cut into strips, adding contrast. Scattered all over are round, golden chickpeas that look soft and cooked. Small chunks of creamy white cheese with blue veins are placed unevenly across the plate. Fresh green microgreens are sprinkled on top, adding a touch of freshness and color. A woman's hand is slightly touching the edge of the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
2 cups arugula or mixed greens (optional, for serving)
2 tbsp chopped fresh parsley
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp honey or maple syrup (optional)
Salt and black pepper, to taste

Instructions

Step 1: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until well emulsified. Set the vinaigrette aside.
Step 2: In a large mixing bowl, combine the chickpeas, diced beets, red onion, parsley, and half of the crumbled feta cheese.
Step 3: Drizzle the lemon-garlic vinaigrette over the salad ingredients and toss gently to combine all flavors evenly.
Step 4: Serve the salad immediately over a bed of arugula or mixed greens if desired, then sprinkle the remaining feta cheese on top.
Step 5 (optional): For enhanced flavor, chill the salad for 15–30 minutes before serving.

Tips & Variations

Use pre-cooked or roasted beets to save preparation time.
Try adding toasted walnuts or sunflower seeds for extra crunch and texture.
This salad can be made ahead; chilling allows the flavors to meld beautifully.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If the salad has been chilled, allow it to come to room temperature or add a little fresh dressing before serving to refresh the flavors. The vinaigrette helps keep the beets and chickpeas moist and flavorful.

How to Serve

A close-up of a colorful salad served on a white plate, placed on a white marbled surface. The salad has several layers: at the bottom, deep red beet slices with smooth texture, next there are layer of bright orange carrot strips. On top, there are round, golden chickpeas scattered all over. White chunks of soft feta cheese are spread throughout, adding contrast. Green herbs and small sprouts are sprinkled on top, adding freshness. A woman's hand is reaching toward the salad from the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beets instead of cooked beets?

Fresh beets need to be cooked before adding to this salad for the best texture and taste. You can roast, boil, or steam the beets until tender, then peel and dice them.

Is this salad suitable for vegans?

The recipe as written contains feta cheese, which is a dairy product. To make it vegan, omit the feta or substitute it with a plant-based cheese alternative.

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

A vibrant and healthy Chickpea, Beet & Feta Salad featuring tender chickpeas, sweet roasted beets, and tangy feta cheese tossed in a zesty lemon-garlic vinaigrette. Perfect as a light lunch or side dish, this salad combines fresh flavors and crunchy textures with easy preparation.

Author: Ella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus optional chilling 15-30 minutes)
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
2 cups arugula or mixed greens (optional, for serving)
2 tbsp chopped fresh parsley

Lemon-Garlic Vinaigrette

3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp honey or maple syrup (optional)
Salt and black pepper, to taste

Instructions

Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper until the mixture is well emulsified and smooth. Set aside to develop flavor.
Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, diced cooked beets, thinly sliced red onion, chopped parsley, and half of the crumbled feta cheese. Mix gently to combine all ingredients evenly.
Toss with Vinaigrette: Drizzle the prepared lemon-garlic vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
Serve: If desired, arrange a bed of arugula or mixed greens on serving plates. Spoon the salad over the greens and top with the remaining feta cheese for a fresh, colorful presentation.
Optional Chilling: For enhanced flavors, cover the salad and chill it in the refrigerator for 15 to 30 minutes before serving. This resting time helps the flavors meld beautifully.

Notes

Use pre-cooked or roasted beets to save time during preparation.
This salad makes a great make-ahead dish; the flavors improve after chilling.
For added texture and crunch, try incorporating toasted walnuts or sunflower seeds.

Keywords: chickpea beet salad, feta salad, lemon garlic vinaigrette, vegetarian salad, healthy lunch