Chickpea Beet Feta Salad
A colorful, nutritious salad with chickpeas, beets, and feta cheese. Fresh herbs and a zesty dressing enhance its vibrant flavors, making it perfect as a light meal or side dish.
Equipment
- 1 large bowl
- 1 small bowl or jar for dressing
- 1 whisk or fork
Ingredients
- 1 can 14 oz chickpeas, drained and rinsed
- 2 cups cooked beets peeled and diced
- ¾ cup crumbled feta cheese
- ¼ cup red onion finely sliced
- 2 –3 tbsp fresh parsley or dill chopped
- 3 tbsp olive oil
- 1½ tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard optional
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine chickpeas, diced beets, red onion, and chopped fresh herbs.
- In a small bowl or jar, whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper until well emulsified.
- Pour the dressing over the salad and gently toss until evenly coated.
- Sprinkle crumbled feta cheese over the top and fold lightly to combine without breaking it up.
- Serve immediately or chill in the refrigerator for 20–30 minutes to let flavors meld.
Notes
- Use roasted beets for a deeper flavor or boiled beets for a lighter taste.
- Add toasted nuts like walnuts or pistachios for extra crunch.
- Substitute dill with parsley or mint as preferred.
- Salad stores well refrigerated for up to 2 days.
- Pairs well with grilled chicken, fish, or as part of a mezze platter.