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This chickpea beet and feta salad has become my go to when I want something fresh and filling but still packed with bold Mediterranean flavor. It is a splash of color on the table and comes together quickly with simple ingredients you might already have in your kitchen.
I made this salad on a summer afternoon using leftover beets and now it is always on repeat for picnics and lunches. My friends ask for it every time I bring it to get togethers.
Ingredients
- Cooked chickpeas: They bring protein and a satisfying hearty bite. Look for chickpeas that are plump with no mushy spots. Canned or freshly cooked both work
- Roasted beets: These give sweetness depth and a gorgeous color. Choose beets that feel firm and heavy for their size
- Feta cheese: This adds creamy tangy flavor. I prefer blocks of feta in brine for freshness and texture
- Fresh parsley: This brings a hit of green and brightness. Use flat leaf if you can as it has better flavor
- Extra virgin olive oil: The base of the vinaigrette. Choose a fruity well balanced oil for best taste
- Fresh lemon juice: Adds zippy acidity. Squeeze your lemon right before using for the brightest punch
- Garlic clove: Brings savory depth. Use a fresh firm clove for stronger flavor
- Dijon mustard: Helps emulsify the vinaigrette while adding a savory kick. Go for a smooth creamy Dijon
- Salt and pepper: Keeps everything lively. Fresh cracked black pepper gives a lovely finishing touch
Step-by-Step Instructions
- Make the Vinaigrette:
- Whisk together olive oil lemon juice minced garlic Dijon mustard salt and pepper in a small bowl until smooth and fragrant. This is your salad’s zesty backbone
- Combine the Main Ingredients:
- In a large mixing bowl add chickpeas roasted beet cubes and crumbled feta. The gentle combination allows each bite to get a little of everything
- Dress the Salad:
- Pour the vinaigrette evenly over the mixture and use a large spoon to toss gently. This helps coat every chickpea and beet without breaking them down
- Add Fresh Herbs and Season:
- Sprinkle with chopped fresh parsley and a generous amount of cracked black pepper for brightness and fragrance
- Let Flavors Meld:
- Let the salad sit at least 10 minutes before serving. This gives the flavors time to mingle and really hit their stride
- Serve:
- Spoon onto plates and enjoy chilled or at room temperature. Both ways are delicious and the flavors remain vibrant
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I absolutely love the burst of color that roasted beet brings to this salad. My family has a tradition of serving vibrant dishes like this for spring holidays and this salad quickly became a centerpiece for those cheerful meals
Storage Tips
Keep this salad refrigerated in an airtight container and it stays fresh for up to two days. If you want to make it further ahead just keep the vinaigrette separate and toss right before serving for maximum flavor and texture
Ingredient Substitutions
If you do not have feta try crumbled goat cheese or even diced fresh mozzarella for a milder version. Roasted carrots or sweet potatoes can happily stand in for beets if needed
Serving Suggestions
Pile over a bed of peppery arugula for a heartier dish or add cooked quinoa for extra staying power. This salad shines alongside grilled chicken or salmon too
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Little Slice of Mediterranean
This salad is inspired by the colorful mezze traditions across the Mediterranean where legumes vegetables and tangy cheeses are everyday essentials. I love how these recipes use humble ingredients to create something beautiful and memorable
Frequently Asked Questions
- → Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before using.
- → How do I roast beets for the salad?
Wrap beets in foil and roast in a 400°F oven for about 45 minutes, or until tender. Let cool, peel, and dice.
- → What kind of feta works best?
Use block feta in brine for a creamy, tangy flavor. Crumbled feta is also suitable if that’s what you have on hand.
- → Can this be made ahead?
Absolutely. It keeps well refrigerated for up to two days. Give it a gentle toss before serving.
- → What variations can I try?
Add cooked quinoa for extra protein, or serve over arugula or mixed greens for a bigger meal.