This Roasted Beet and Chickpea Salad with Feta is a vibrant and nutrient-packed dish that combines sweet, earthy roasted beets with creamy chickpeas, crisp greens, tangy feta, and pickled-style red onions. Tossed in a zesty lemon-herb dressing, it’s a refreshing yet hearty salad perfect for lunch, light dinners, or as a colorful side dish at any gathering.

Why You’ll Love This Recipe

This salad is a standout for its texture, flavor balance, and versatility. Here’s why it’s a recipe you’ll want to keep on hand:

• Packed with plant-based protein and fiber
• Naturally gluten-free and easily adaptable for vegetarians
• Balanced sweet, tangy, and savory flavors
• Colorful, eye-catching presentation
• Perfect for make-ahead meals or entertaining

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ½ cups canned chickpeas, drained and rinsed
• ½ small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, or until tender. Allow to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper to create the dressing.
4. In a large serving bowl, arrange the mixed greens as the base. Top with roasted beets, chickpeas, and thinly sliced red onions.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Sprinkle with crumbled feta cheese and chopped parsley.
7. Serve immediately, or chill for 30 minutes to allow the flavors to meld.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegan Option: Omit the feta or use a dairy-free alternative.
• Add Grains: Mix in cooked quinoa or farro for a more filling meal.
• Nutty Crunch: Top with toasted walnuts or almonds for extra texture.
• Different Cheese: Substitute goat cheese or shaved Parmesan for a different flavor.
• Pickled Onions: Marinate the red onions in vinegar for 10 minutes for a tangier bite.

Storage/Reheating

Storage: Store the salad (undressed) in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving.

Reheating: This salad is best enjoyed cold or at room temperature. If using leftover roasted beets from the fridge, let them come to room temperature before serving.

FAQs

Can I roast the beets ahead of time?

Yes, roasted beets can be made 1–2 days in advance and stored in the refrigerator.

Do I need to peel the beets?

Yes, peeling helps remove the tough outer layer. Do this before or after roasting, depending on your preference.

Can I use pre-cooked or vacuum-packed beets?

Absolutely. If using pre-cooked beets, simply cube and add them directly to the salad.

Are canned chickpeas okay to use?

Yes, canned chickpeas are convenient. Just be sure to rinse and drain them well.

Can I make this salad vegan?

Yes, omit the feta cheese or use a plant-based alternative to make it fully vegan.

What greens work best in this salad?

Arugula, spinach, mixed salad greens, or even baby kale are all excellent options.

How do I keep the salad from getting soggy?

Add the dressing just before serving, especially if you’re preparing the salad ahead of time.

Can I use golden beets instead of red?

Yes, golden beets have a slightly milder flavor and won’t stain other ingredients.

What if I don’t have Dijon mustard?

You can use whole grain mustard or omit it for a simpler dressing.

Is this salad filling enough for a main course?

With the addition of feta and chickpeas, it is quite hearty. To make it even more substantial, add grains like quinoa or serve with bread.

Conclusion

Roasted Beet and Chickpea Salad with Feta is a flavorful, protein-rich dish that brings color and nourishment to your plate. With its balance of creamy, crunchy, sweet, and tangy elements, this salad is perfect for any occasion—from weekday lunches to elegant dinners. It’s a wholesome, delicious way to eat the rainbow and enjoy seasonal ingredients at their best.

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