Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Chickpea beet feta salad is colorful, fresh and satisfying enough to serve as a light lunch while still being simple enough for an easy side dish.
Earthy beets pair beautifully with hearty chickpeas, crisp cucumber, salty feta and a little red onion. Everything is finished with a bright lemon-garlic vinaigrette that brings the flavors together without overpowering the vegetables.
It’s an especially good recipe for potlucks, summer gatherings or days when you want something fresh that still feels substantial.
Why You’ll Love This Chickpea Beet Feta Salad
This salad has a great balance of textures and flavors.
The chickpeas make it filling, the cucumber adds crunch, the beets bring natural sweetness and earthiness, and feta adds a creamy, salty contrast.
The lemon-garlic vinaigrette is simple but flavorful, with just a touch of honey to balance the acidity.
It also comes together quickly if you start with already-cooked beets.
Ingredient Notes
Chickpeas:
One standard 15-ounce or 398 mL can works perfectly. Drain and rinse them well before adding them to the salad.
Beets:
Use cooked or roasted beets that have cooled completely. Pre-cooked beets can also save time.
Cucumber:
English cucumber adds freshness and crunch without adding too many seeds.
Red onion:
Slice it very thinly so it adds flavor without overpowering the salad.
Feta:
Crumbled feta brings saltiness and creaminess that pair especially well with the beets.
Parsley:
Fresh parsley keeps the salad tasting bright and fresh.
Lemon-Garlic Vinaigrette
The dressing is made with olive oil, fresh lemon juice, garlic, Dijon mustard and a small amount of honey.
Dijon helps emulsify the dressing, while honey softens the sharpness of the lemon without making the salad taste sweet.
How to Make Chickpea Beet & Feta Salad
Start by whisking together the olive oil, lemon juice, garlic, Dijon mustard, honey, salt and black pepper.
In a large bowl, combine the chickpeas, cucumber, red onion and parsley.
Pour over most of the vinaigrette and toss gently.
Add the diced beets and feta last and fold them in carefully. Adding the beets at the end helps prevent the entire salad from immediately turning bright pink.
Taste and add the remaining dressing if needed.
Tips for the Best Salad
Make sure the cooked beets are completely cooled before assembling the salad.
Drain the chickpeas thoroughly so excess water doesn’t dilute the dressing.
If you prefer a milder onion flavor, soak the sliced red onion in cold water for about 10 minutes, then drain well before adding it.
For the prettiest presentation, add the feta and beets last and toss only lightly.
Make Ahead
You can prepare the vinaigrette and chop the vegetables several hours ahead.
For the best appearance and texture, combine the beets and feta with the rest of the salad shortly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
The beets will gradually color the feta and chickpeas, but the salad will still taste delicious.
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Course: SaladsCuisine: MediterraneanDifficulty: Easy4
servings15
minutes280
kcal15
minutesA colorful Mediterranean-inspired salad made with chickpeas, beets, cucumber, feta and red onion tossed in a bright lemon-garlic vinaigrette.
Ingredients
- Salad
1 can (15 oz / 398 mL) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
1/2 English cucumber, diced
1/4 small red onion, very thinly sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
- Lemon-Garlic Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely minced or pressed
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Make the vinaigrette
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, Dijon mustard, honey, salt and black pepper until well combined.
- Combine the salad
- Add the chickpeas, cucumber, red onion and parsley to a large bowl.
- Add the dressing
- Pour most of the vinaigrette over the chickpea mixture and toss gently to coat.
- Add the beets and feta
- Add the diced beets and crumbled feta. Fold them in gently so the beets do not completely color the rest of the salad.
- Finish and serve
- Taste and add the remaining vinaigrette if needed. Serve immediately or chill briefly before serving.
Notes
- For convenience, use pre-cooked beets or cook the beets ahead and chill them completely before assembling the salad.
- For a milder red onion flavor, soak the sliced onion in cold water for 10 minutes, then drain thoroughly.
- Add the beets and feta last and toss gently if you want to keep the salad from turning completely pink.
- The salad can be prepared several hours ahead, but for the best appearance, add the beets and feta shortly before serving.
