Name: Chickpea, Beet, and Feta Salad Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 medium beets, roasted, peeled, and diced; 1/3 cup feta cheese, crumbled; 1/4 small red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped (optional); 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp lemon juice; 1/2 tsp honey or maple syrup; Salt and black pepper to taste

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 medium beets, roasted, peeled and diced

1/3 cup feta cheese, crumbled

1/4 small red onion, thinly sliced

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped (optional)

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp lemon juice

1/2 tsp honey or maple syrup

Salt and black pepper to taste

Instructions

Step 1: If your beets aren’t roasted, preheat the oven to 400°F (200°C). Wrap each beet in foil and bake for 40-45 minutes until fork-tender. Allow them to cool, then peel and dice into bite-sized pieces.

Step 2: In a large bowl, combine the chickpeas, diced beets, thinly sliced red onion, chopped parsley, mint if using, and crumbled feta. Gently toss the ingredients to mix without breaking the beets.

Step 3: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper until the dressing is well emulsified.

Step 4: Pour the dressing over the salad and toss gently again to coat all ingredients evenly. Let the salad sit for 10-15 minutes to allow the flavors to meld.

Step 5: Serve the salad chilled or at room temperature. For extra flavor and texture, top with additional fresh herbs or toasted nuts if desired.

Tips & Variations

Use pre-cooked or canned beets to save time without sacrificing flavor.

Add toasted walnuts or pine nuts for extra crunch.

Swap feta for goat cheese if you prefer a creamier texture.

For a vegan version, omit the feta or substitute with a plant-based cheese.

Make the dressing in advance and keep it refrigerated for up to 3 days.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the beets may release some moisture, so give the salad a gentle toss before serving. Enjoy chilled or bring to room temperature. Avoid freezing as the texture of the beets and feta can change.

FAQs

Can I use raw beets instead of roasted?

Raw beets have a much firmer texture and a stronger earthy flavor. Roasting softens them and brings out their sweetness, which balances the salad better. If you prefer raw, slice them very thinly and soak in lemon juice to soften slightly.

Is this salad suitable for meal prep?

Yes, this salad holds up well in the fridge for a few days, making it a great choice for meal prep. Keep the dressing separate if you want to maintain maximum freshness, then toss just before eating.