I bring you a vibrant, nutritious salad featuring tender roasted beets, hearty chickpeas, tangy feta, and a zesty lemon‑garlic vinaigrette. It’s a bright, satisfying dish perfect for lunch or dinner. Chickpea, Beet & Feta Salad with Lemon‑Garlic Vinaigrette

Why You’ll Love This Recipe

I love how this salad balances flavors and textures—earthy beets, creamy feta, nutty chickpeas, and a zingy, garlicky dressing all come together beautifully. It’s easy to make ahead, colorful enough for a dinner party, and packed with protein and fiber, so it keeps me full and energized.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted beets (about 3 medium)
1 can (15 oz) chickpeas, drained and rinsed
4 oz feta cheese, crumbled
2 cups mixed salad greens (optional)
¼ cup red onion, thinly sliced
2 tablespoons chopped fresh parsley
For the vinaigrette
- Juice of 1 lemon
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste

Directions

Roast the beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast 45–60 minutes, until tender when pierced. Let cool, peel, and cut into bite-sized wedges.
Make the vinaigrette: Whisk lemon juice, garlic, Dijon, salt, and pepper together. Slowly drizzle in olive oil while whisking until emulsified.
Assemble salad: In a large bowl, combine beets, chickpeas, red onion, parsley, and salad greens if using. Drizzle dressing over top and toss gently.
Add feta: Sprinkle crumbled feta over the salad and give a final light toss.
Adjust and serve: Taste and adjust with more lemon, salt, or pepper as desired. Serve immediately or chill briefly.

Servings and timing

This salad serves 4 as a main or 6–8 as a side.

Prep time: 15 minutes (excluding roasting time)
Roast time for beets: 45–60 minutes
Total time: about 1 hour to 1 hour 15 minutes

Variations

Add crunch: Toss in toasted walnuts, pecans, or pumpkin seeds.
Make it grainier: Mix in cooked quinoa, farro, or bulgur for more substance.
Fresh herb twist: Swap parsley for dill, mint, or basil for different flavor notes.
Go vegan: Omit feta or replace with vegan feta or cubes of avocado.
Spicy kick: Add a pinch of red pepper flakes or chopped jalapeño to the dressing.

storage/reheating

I store this salad in an airtight container in the fridge for up to 3 days. Because beets and chickpeas hold up well, it stays firm and flavorful. If the dressing separates, I just shake or stir it again before serving. I avoid reheating—this is best chilled or at room temperature.

FAQs

What kind of beets work best?

I usually use classic red beets, but golden beets work great too—they bring a milder, sweeter flavor and a pretty yellow hue.

Can I use canned beets?

Yes, drained canned beets save time. They won’t be quite as deep-flavored as roasted, but they’re a fine shortcut.

How can I make this salad ahead of time?

I roast and cube the beets a day ahead. I also whisk up the dressing and store it separately. When I’m ready to serve, I toss everything together to keep the greens crisp.

Will the feta get soggy?

No, feta holds its own. If you layer it on top after tossing, it retains a pleasant texture and doesn’t dissolve into the dressing.

Can I adjust dressing flavor?

Absolutely. I taste and tweak the vinaigrette before tossing—sometimes I add extra lemon juice for brightness or a pinch more salt to bring out the feta’s flavor.

Conclusion

This Chickpea, Beet & Feta Salad with Lemon‑Garlic Vinaigrette is a colorful, wholesome dish that’s as beautiful to serve as it is delicious to eat. With its balance of flavors, easy prep, and make‑ahead potential, it’s become one of my go‑to salads for both weeknight meals and special gatherings. I hope you’ll enjoy it as much as I do!