Chickpea Beet and Feta Salad

Hey y'all! If you love vibrant colors, big bold flavors, and a salad that actually keeps you full, this Chickpea Beet and Feta Salad is your new go-to. It’s tangy, creamy, and crunchy all at once—perfect for weeknight lunches, easy dinners, or potluck show-and-tell. Let’s get cooking!

Serves: 4 • Prep Time: 20 minutes • Cook Time: 50 minutes • Total Time: 1 hour 10 minutes

Why You’ll Love This Chickpea Beet and Feta Salad

• Protein-packed chickpeas and creamy feta make this salad hearty enough for lunch or dinner.
• Roasted beets add sweet earthiness that pairs perfectly with a zesty lemon Dijon dressing.
• Meal-prep friendly with simple ingredients and minimal hands-on time.
• Crunchy nuts and fresh herbs deliver addictive texture and bright, aromatic flavor.
• Easily customizable with your favorite greens, grains, or add-ins.

Chickpea Beet and Feta Salad Ingredients

• 1 lb (450 g) medium beets, about 3–4, trimmed
• 1 tablespoon olive oil (for roasting beets)
• ¼ teaspoon kosher salt (for roasting beets)
• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
• 4 oz (115 g) feta cheese, crumbled
• ½ small red onion, very thinly sliced (about ½ cup)
• 2 cups (60 g) arugula or baby spinach
• ¼ cup fresh parsley and/or mint, chopped
• ⅓ cup pistachios or walnuts, toasted and roughly chopped

Lemon Dijon Dressing

• 3 tablespoon extra-virgin olive oil
• 2 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely grated
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Optional: ¼ teaspoon ground cumin or ½ teaspoon sumac for extra depth

How to Make Chickpea Beet and Feta Salad

Step 1: Roast the Beets

Preheat the oven to 400°F (200°C). Wrap the beets tightly in foil with 1 tablespoon olive oil and ¼ teaspoon salt. Place on a baking sheet and roast for 50–60 minutes, until a knife slides through the center with little resistance. Cool 10–15 minutes until safe to handle.

Step 2: Peel and Cube

Rub off the skins with a paper towel or under cool running water. Cut beets into ¾-inch cubes for juicy, bite-size pieces that won’t get mushy.

Step 3: Whisk the Lemon Dijon Dressing

In a small bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, salt, pepper, and optional spice until glossy and emulsified (about 30–60 seconds).

Step 4: Assemble the Beet, Chickpea & Feta Salad

In a large bowl, combine chickpeas, red onion, arugula or spinach, and chopped herbs. Add the warm beet cubes and half the dressing; toss gently to coat. Fold in the feta and nuts, then drizzle more dressing to taste (you may not need all of it).

Step 5: Finish & Serve

Let the salad rest 5–10 minutes so the flavors marry. Taste and adjust salt, pepper, or lemon. Serve slightly warm or at room temperature for the best texture and tang.

Notes for the Best Chickpea Beet and Feta Salad

• Short on time? Use vacuum-packed cooked beets; just pat them dry before cubing to avoid watering down the dressing.
• Toasting nuts at 350°F (175°C) for 8–10 minutes intensifies their buttery crunch—cool completely before adding.
• For foolproof beet roasting techniques, check out this helpful guide from Serious Eats: How to Roast Beets.

Variations on Chickpea Beet and Feta Salad

• Mediterranean Market Style: Add 1 cup diced cucumber, ½ cup halved cherry tomatoes, and ¼ cup pitted Kalamata olives; finish with a pinch of dried oregano.
• Grain Bowl Upgrade: Toss with 1 cup cooked and cooled quinoa or farro for extra chew and a more filling meal.
• Vegan Twist: Swap feta for ½ cup diced avocado or a vegan feta; boost umami with a sprinkle of toasted sesame seeds.

Equipment for Chickpea Beet and Feta Salad

• Baking sheet and foil (for roasting beets)
• Sharp chef’s knife and cutting board
• Large mixing bowl and small bowl (for dressing)
• Whisk or fork
• Measuring cups and spoons
• Paper towels (to peel beets)

Storage for Chickpea Beet and Feta Salad

For best texture, store components separately. The dressed chickpea-beet mixture (without greens) keeps in an airtight container for 3–4 days in the refrigerator. Keep greens and nuts separate to maintain crunch; add just before serving. The lemon Dijon dressing lasts up to 1 week chilled. Fully assembled salad is best within 24–48 hours.

Serving and Pairings for Chickpea Beet and Feta Salad

• Serve with warm pita, crusty sourdough, or garlic-rubbed toast.
• Pair alongside grilled salmon, lemony chicken, or roasted cauliflower steaks.
• Add a bright bowl of tomato soup or a simple lentil soup for a cozy combo.
• Finish with a squeeze of lemon and extra herbs for fresh, zippy aromatics.

Pro Tips for Chickpea Beet and Feta Salad

• Pat chickpeas very dry so the dressing clings instead of sliding off—dry legumes mean better flavor absorption.
• Salt beets while slightly warm to enhance their natural sweetness and help the seasoning penetrate.
• Master vinaigrette balance (acid, fat, salt) using a 1:1 acid-to-oil ratio here; learn more with this guide: How to Make Vinaigrette.

FAQ: Chickpea Beet and Feta Salad

Can I use canned beets?
Yes—drain well and pat dry to prevent a watery salad. Roasted beets deliver a deeper, sweeter flavor, but canned works great in a pinch.

How do I make this ahead?
Roast and cube beets, slice onion, and whisk dressing up to 3 days ahead. Combine chickpeas, onion, and dressing up to 1 day ahead; fold in beets, greens, nuts, and feta just before serving.

What’s a quick way to cook beets?
Simmer whole beets in salted water for 30–40 minutes (until tender), or microwave covered with a splash of water for 12–18 minutes, flipping halfway. Cool, peel, and proceed.

Nutrition note: Chickpeas provide fiber and plant protein. See more on chickpea nutrition from the USDA: USDA FoodData Central.