This vibrant chickpea, beet, and feta salad is a refreshing blend of earthy, tangy, and savory flavors tossed in a bright lemon garlic vinaigrette. It’s a wholesome dish that works beautifully as a light meal, a satisfying side, or a make-ahead option for busy days.

Why You’ll Love This Recipe

It’s quick and easy to prepare with simple, accessible ingredients
Packed with plant-based protein, fiber, and nutrients
The lemon garlic vinaigrette adds a fresh, zesty balance to the earthy beets
Perfect for meal prep and tastes even better after chilling
Naturally vegetarian and suitable for many healthy eating styles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

1 can (15 oz / 425 g) chickpeas, drained and rinsed
2 cups cooked beets, peeled and diced (about 3 medium beets)
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup fresh parsley, finely chopped

For the lemon garlic vinaigrette:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper

Directions

In a large mixing bowl, add the drained chickpeas and diced cooked beets.
Add the red onion and chopped parsley, gently tossing to combine.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well emulsified.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Sprinkle the crumbled feta over the top and lightly fold it into the salad.
Taste and adjust seasoning if needed.
For best flavor, refrigerate for 15–30 minutes before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Resting time: 15 minutes
Total time: 30 minutes

Variations

Add sliced cucumber or cherry tomatoes for extra freshness
Swap parsley for fresh dill or mint for a different herb profile
Add toasted walnuts or almonds for crunch
Use goat cheese instead of feta for a creamier texture
Serve over mixed greens to turn it into a hearty salad bowl

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold or at room temperature. Stir gently before serving, as the dressing may settle. Reheating is not recommended to preserve the texture and freshness.

FAQs

Can I use canned beets instead of fresh?

Yes, canned beets work well. Just be sure to drain them thoroughly and pat them dry before dicing.

Is this salad good for meal prep?

Absolutely. The flavors deepen over time, making it ideal for preparing a day in advance.

Can I make this salad vegan?

Yes, simply omit the feta or replace it with a plant-based alternative.

What type of beets works best?

Red beets are most common, but golden beets also work and have a milder flavor.

Can I reduce the acidity of the dressing?

You can add a teaspoon of honey or maple syrup to balance the lemon juice if desired.

Does this salad need to be served cold?

It’s best chilled or at room temperature, but it does not need to be ice-cold.

Can I add grains to this recipe?

Yes, cooked quinoa or bulgur pairs very well with these flavors.

How do I prevent the beets from staining everything?

Toss the beets with a little dressing first, then add the other ingredients.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can kids enjoy this salad?

Yes, you may want to reduce the onion and garlic slightly for milder taste preferences.

Conclusion

Chickpea, beet, and feta salad with lemon garlic vinaigrette is a simple yet flavorful dish that brings color and nutrition to any table. With minimal prep and endless variations, it’s a reliable recipe you’ll want to make again and again.