Chickpea Beet Feta Salad That Brightens Any Meal

Chickpea Beet Feta Salad is a vibrant, nutrient-packed dish perfect for any meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Chickpeas drained and rinsed
2 cups Beets can be roasted or canned
1 cup Feta Cheese can use dairy-free feta for a vegan option
1/4 cup Fresh Parsley optional for garnish

For the Vinaigrette

3 tablespoons Olive Oil high-quality is best
2 tablespoons Lemon Juice can substitute with balsamic vinegar
1 clove Garlic freshly minced
to taste Salt
to taste Pepper

Equipment

mixing bowl
Whisk
spatula

Method

Step‑by‑Step Instructions

In a large mixing bowl, combine the drained, rinsed chickpeas and diced beets. Gently stir the mixture to distribute the chickpeas and beets evenly.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 1 clove of minced garlic. Add salt and pepper to taste.
Pour the vinaigrette over the chickpea and beet mixture. Toss gently to coat everything evenly.
Crumble feta cheese over the top and gently fold it into the salad.
Garnish with chopped parsley and serve immediately or chill for 1-2 hours before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 400mgPotassium: 400mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For enhanced flavors, let the salad sit in the fridge for 1-2 hours before serving. Avoid freezing the whole salad; it's best enjoyed fresh.

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