Name: Roasted Beet and Chickpea Salad with Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 medium beets, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 3 tablespoons olive oil; 1 lemon, juiced and zested; 1 garlic clove, minced; 1 teaspoon Dijon mustard; Salt and pepper to taste

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Looking for a salad that’s hearty, healthy, and full of bold flavors? This Roasted Beet and Chickpea Salad with Feta is just what you need. It strikes the perfect balance between earthy roasted beets, creamy feta, zesty lemon vinaigrette, and protein-packed chickpeas. Whether you’re serving it as a side dish, a light lunch, or part of a Mediterranean-style dinner spread, this salad is guaranteed to impress.

Roasted Beet and Chickpea Salad with Feta

Why You’ll Love This Recipe

Quick and Easy: With simple ingredients and minimal prep, this recipe comes together with ease.
Nutritious and Satisfying: Packed with fiber, plant-based protein, and essential vitamins.
Make-Ahead Friendly: Perfect for meal prep—just store in the fridge and enjoy throughout the week.
Flavor Explosion: The sweet earthiness of beets, salty feta, and bright lemon vinaigrette come together beautifully.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 lemon, juiced and zested
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C).
Roast the beets: Toss diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender. Let them cool to room temperature.
Mix the salad: In a large bowl, combine the roasted beets, chickpeas, crumbled feta, and chopped parsley.
Make the dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Season with salt and pepper.
Toss and serve: Pour the vinaigrette over the salad and gently toss to combine. Serve immediately or chill in the refrigerator for later.

Variations

Vegan Version: Skip the feta or use a plant-based feta alternative.
Add Grains: Toss in some cooked quinoa or farro for a heartier salad.
Add Greens: Mix with arugula or spinach for extra freshness.
Spice It Up: Add a pinch of crushed red pepper or cumin for a little kick.

Heating and Storage

Storage: Keep the salad in an airtight container in the refrigerator for up to 4 days.
Make-Ahead: You can roast the beets and make the vinaigrette up to 2 days in advance.
Not Freezer Friendly: Due to the fresh herbs and feta, this salad is best enjoyed fresh or refrigerated.

Frequently Asked Questions

How long will this salad last in the fridge?It will stay fresh for up to 4 days in an airtight container.

Can I use canned beets instead of roasting fresh ones?

Yes, but you’ll miss the deep flavor from roasting. If using canned beets, rinse and pat dry before adding.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

What can I use instead of feta?

Try goat cheese, ricotta salata, or a dairy-free feta alternative.

Can I make it ahead?

Absolutely. Prepare and store it in the fridge. The flavors deepen as it sits.

What proteins can I add?

Grilled chicken, salmon, or hard-boiled eggs make great additions.

Do I need to peel the beets?

Yes, peeling helps remove the tough skin and results in a smoother texture.

Can I roast the beets in advance?

Yes, roasted beets can be made 2–3 days ahead and stored in the fridge.

Is this salad good for meal prep?

Definitely. It stores well and can be pre-portioned into containers.

Can I add nuts?

Sure! Toasted walnuts or almonds add a great crunch.

Conclusion

This Roasted Beet and Chickpea Salad with Feta is a must-try recipe for anyone looking for a nourishing, colorful dish that’s bursting with flavor. Whether you’re feeding a crowd or prepping lunches for the week, this salad is endlessly customizable and sure to please. It’s a simple recipe that delivers big on both taste and nutrition.

Linda