Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

This vibrant Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a fresh, colorful, and nourishing salad that’s as satisfying as it is beautiful. Packed with wholesome ingredients and Mediterranean-inspired flavors, this dish brings together the earthy sweetness of roasted beets, creamy feta cheese, hearty chickpeas, and a zesty homemade vinaigrette. Whether you’re preparing a healthy lunch, a make-ahead meal prep bowl, or a crowd-pleasing side for gatherings, this salad delivers both flavor and nutrition in every bite.

If you’ve been looking for a way to enjoy beets in more creative and delicious ways, this is one of the best healthy beet salad recipes to try. It’s easy, naturally gluten-free, and loaded with plant-based protein, fiber, and bright flavors.

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Why You’ll Love This Beet and Feta Salad

This salad isn’t just a feast for the eyes. It’s incredibly versatile, can be enjoyed year-round, and holds up well for make-ahead meals. Chickpeas add satisfying texture and protein, while beets offer antioxidants and subtle sweetness. The creamy feta balances it all with a salty tang, and the lemon-garlic vinaigrette ties the whole dish together beautifully.

This salad is especially great because it’s:

• Naturally vegetarian and gluten-free
• Ideal for meal prepping or packed lunches
• Light yet filling
• Customizable for different tastes and seasons
• Ready in under 30 minutes with pre-cooked beets

Whether you’re searching for a chickpea salad with feta and vegetables, or a beet salad recipe to serve at a dinner party, this one fits the bill.

Ingredients for Chickpea, Beet & Feta Salad

To make this chickpea beet salad recipe, you’ll need a few pantry staples and fresh ingredients. Here’s everything you’ll need:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium cooked beets (roasted or steamed), peeled and diced
• ½ cup crumbled feta cheese
• ¼ small red onion, thinly sliced
• 2 tablespoons chopped fresh parsley or dill
• Optional: baby arugula, spinach, or kale for extra greens

For the lemon-garlic vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced or grated
• Salt and freshly ground black pepper, to taste

You can also add chopped walnuts or pistachios for crunch, avocado for creaminess, or grains like quinoa to turn it into a heartier bowl. For another protein-packed salad idea, check out our Vegetarian Pasta Primavera.

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How to Make Chickpea, Beet & Feta Salad

Making this salad is straightforward and requires very little cooking, especially if you’re using pre-cooked beets. Here’s how to make it:

1. If your beets are raw, roast them in foil at 400°F for about 45–60 minutes until tender. Let them cool, then peel and dice.
2. In a large bowl, combine the chickpeas, diced beets, sliced red onion, and chopped herbs.
3. In a separate small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
4. Pour the vinaigrette over the salad and gently toss to coat all the ingredients evenly.
5. Fold in the crumbled feta cheese. Taste and adjust seasoning if needed.
6. Serve immediately or chill for 30 minutes to allow flavors to meld.

You can also enjoy this with a side of Cottage Cheese Flatbread for a balanced, satisfying meal.

Tips for Prepping Beets

For maximum flavor, roasted beets work best in this recipe, but you can also use steamed or pre-packaged cooked beets. To roast beets, scrub and trim them, wrap them individually in foil, and roast at 400°F until fork-tender. After cooling, the skins will slip right off. Dice them into bite-sized cubes and use immediately or store in the fridge for up to 5 days.

Pre-cooked beets (found in vacuum-sealed packs or in the produce section) are a great shortcut and help make this an easy beet and feta salad for busy days.

Making the Lemon-Garlic Vinaigrette

The lemon-garlic vinaigrette is one of the best parts of this recipe. It’s tangy, sharp, and balances the sweetness of the beets and creaminess of the feta perfectly. Use freshly squeezed lemon juice for the best flavor, and let the garlic sit in the dressing for a few minutes before tossing the salad—it will mellow and infuse the vinaigrette beautifully.

If you like vinaigrettes with a twist, you might enjoy our Pumpkin Cheesecake Truffles which also benefit from a tangy counterbalance.

Make It a Roasted Beet Chickpea Kale Salad

This recipe is easy to customize based on what you have on hand. For a heartier version, try turning it into a roasted beet chickpea kale salad. Simply massage chopped kale with a bit of olive oil and salt to soften it, then toss it in with the other ingredients. The kale adds texture, fiber, and an earthy contrast that complements the sweet beets and salty feta.

Other delicious additions include:

• Cooked farro or quinoa
• Roasted sweet potatoes or carrots
• Toasted pumpkin seeds or sunflower seeds
• Fresh basil or mint in place of parsley

You can also pair it with our Cheesy Mashed Potato Puffs for a fun and filling combination.

How to Serve Chickpea Beet Salad

This lemon feta chickpea salad is incredibly versatile. It’s great as:

• A main dish for lunch or a light dinner
• A side salad for grilled meats or fish
• A colorful addition to a Mediterranean mezze spread
• A potluck or picnic favorite
• A meal prep option for weekday lunches

To complete the meal, try it with a bowl of Creamy Mushroom Soup or this Pumpkin Baked Oatmeal for a cozy lunch combo.

Health Benefits of This Salad

This dish isn’t just full of flavor—it’s loaded with health benefits too. Every ingredient in this chickpea beet feta salad offers unique nutritional perks.

Chickpeas are high in fiber and plant-based protein, helping keep you full and supporting digestive health. Beets are rich in antioxidants, folate, and nitrates that may help lower blood pressure and improve blood flow. Feta cheese adds calcium and a bit of satisfying fat. Olive oil and lemon juice provide heart-healthy monounsaturated fats and vitamin C.

Eating more meals like this can support balanced blood sugar, heart health, and energy levels throughout the day.

Meal Prep Tips for Chickpea Beet Salad

This salad is a dream for meal prep. Here’s how to make the most of it:

• Prep all ingredients ahead and store them separately in the fridge
• Assemble the salad without dressing and store in airtight containers
• Keep the vinaigrette in a small jar and drizzle it on just before eating
• Double the recipe to have enough for lunches or dinners throughout the week

Looking for more prep-friendly recipes? These Make-Ahead Breakfast Bowls will keep your mornings just as effortless.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’ve added leafy greens, it’s best to keep the dressing separate until serving to avoid wilting.

This salad is not ideal for freezing, as the texture of the chickpeas and beets will change after thawing. For best results, enjoy it fresh or within a few days of making it.

Common Mistakes to Avoid

To ensure your chick pea beet feta salad turns out perfectly every time, avoid these common pitfalls:

• Not draining or rinsing chickpeas thoroughly
• Using undercooked or overly firm beets
• Skipping seasoning—the dressing needs a bit of salt and pepper
• Overmixing after adding the feta, which can muddy the color

Take your time when assembling and be gentle with the toss.

What to Pair with Chickpea, Beet & Feta Salad

This salad pairs well with grilled or roasted proteins and simple sides. Some perfect options include:

• Crunchy Garlic Parmesan Chicken Drumsticks
• Cottage Cheese Flatbread
• Lavender Lemonade
• Apple Crisp with Oatmeal for dessert

These pairings create a satisfying meal full of variety and color.

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Frequently Asked Questions

Can I use canned beets?
Yes, just drain and rinse them well. They’re softer and a bit less flavorful than roasted beets but still work.

Can I make it vegan?
Definitely. Just skip the feta or use a plant-based version.

Can I use golden beets?
Yes, golden beets are milder in flavor and add a gorgeous color variation.

How long does it keep?
Stored properly, the salad lasts up to 4 days in the fridge.

Final Thoughts

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a healthy, satisfying, and beautifully balanced dish you can enjoy for lunch, dinner, or meal prep. Packed with plant-based goodness, zesty flavor, and loads of texture, it’s a recipe that belongs in your regular rotation.

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