Can I use canned beets instead of roasting fresh ones?

Yes, canned beets work well if you’re short on time. Fresh roasted beets will give you a deeper flavor, but canned are a convenient option.

How far in advance can I prep this salad?

You can roast the beets and prep the chickpeas up to 3 days ahead. Keep the dressing separate until just before serving.

What’s the best substitute for feta cheese?

Goat cheese makes a softer, tangier swap, while avocado or vegan feta is great for a dairy-free alternative.

Is this salad good for weight-loss diets?

Absolutely. With fiber from chickpeas and nutrients from beets, it’s filling without being heavy. Just keep an eye on dressing portions if you’re tracking calories.

Can I make the vinaigrette without garlic?

Yes, you can skip the garlic. For a similar punch, add finely minced shallot or an extra squeeze of lemon juice.

Chickpea, Beet & Feta Salad – 5 Fresh Twists for Vibrant Flavor

Name: Chickpea, Beet & Feta Salad – 5 Fresh Twists for Vibrant Flavor
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 3 medium beets, roasted, peeled, and diced; 1 can (15 oz) chickpeas, rinsed and drained; ½ cup crumbled feta cheese; 2 cups fresh arugula or spinach; ½ red onion, thinly sliced; 2 tbsp fresh parsley, chopped; ¼ cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 clove garlic, minced; 1 tsp Dijon mustard; 1 tsp honey (optional); Salt and pepper, to taste

Description

A vibrant Mediterranean salad made with roasted beets, hearty chickpeas, creamy feta, and a zesty lemon-garlic vinaigrette. Perfect as a light lunch, colorful side dish, or meal-prep favorite.

Ingredients

3 medium beets, roasted, peeled, and diced
1 can (15 oz) chickpeas, rinsed and drained
½ cup crumbled feta cheese
2 cups fresh arugula or spinach
½ red onion, thinly sliced
2 tbsp fresh parsley, chopped

For the Lemon-Garlic Vinaigrette

¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp honey (optional)
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1️⃣ Roast the Beets
• Preheat oven to 400°F (200°C).
• Wrap beets in foil, roast 35–40 minutes until tender, then peel and dice.

2️⃣ Prepare the Chickpeas
• Rinse and drain chickpeas.
• Pat dry and set aside. Optionally, roast for 10 minutes for extra crunch.

3️⃣ Make the Dressing
• Whisk together olive oil, lemon juice, garlic, Dijon, honey, salt, and pepper.

4️⃣ Assemble the Salad
• In a large bowl, combine beets, chickpeas, onion, parsley, and arugula.
• Toss with vinaigrette until coated.

5️⃣ Add the Feta
• Sprinkle crumbled feta on top before serving.

Notes

Roast extra beets ahead of time for easy meal prep.
Swap feta with avocado or vegan feta for a dairy-free version.
Add quinoa or farro to make this salad a complete meal.
Store dressing separately for the best texture when making ahead.

Prep Time: 15 minutes
Cook Time: 35 minutes (beets roasting)
Category: Dinner
Method: Roasted & Tossed
Cuisine: Mediterranean