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Beetroot Chickpea Salad with Feta

Beetroot Chickpea Salad with Feta

Anamaria Negoita
This Beetroot and Chickpea Salad with Feta is fresh, tasty, and so easy to make. It’s packed with crunchy veggies, creamy cheese, and a zesty lemon-garlic dressing that makes every bite a little celebration. Perfect for a quick lunch or a simple side dish you’ll want to make again and again!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 228 kcal

Equipment

Ingredients
  

Salad:

  • 2 medium cooked beetroot diced (about 250g)
  • 1 persian cucumber diced
  • 1 red onion thinly sliced
  • 130 g canned chickpeas drained and rinsed
  • 100 g feta cheese diced
  • 2 tbsp fresh dill chopped

Dressing:

  • 3 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 2 garlic cloves pressed
  • 1 tbsp white wine vinegar
  • ½ tsp cumin
  • Pinch of chili flakes optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prepare the ingredients: Dice the cooked beetroot and cucumber into small cubes. Thinly slice the red onion, finely chop the dill, and dice the feta cheese into small chunks. Drain and rinse the chickpeas thoroughly.
  • Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, pressed garlic, white wine vinegar, cumin, and chili flakes. Season with salt and pepper to taste. Mix until well emulsified.
  • Assemble the salad: In a large mixing bowl, combine the beetroot, cucumber, red onion, chickpeas, dill, and feta cheese.
  • Dress the salad: Pour the dressing over the salad ingredients. Gently toss to coat everything evenly, being careful not to break up the feta too much.
  • Let it rest: Allow the salad to sit for 5–10 minutes at room temperature before serving. This helps the flavors meld together beautifully.
  • Serve: Serve chilled or at room temperature as a light main dish or side. Store any leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 200gCalories: 228kcalCarbohydrates: 17.6gProtein: 7.3gFat: 14.6gSaturated Fat: 4.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.7gTrans Fat: 0.1gCholesterol: 22.2mgSodium: 376.5mgPotassium: 266mgFiber: 3.9gSugar: 7.2gVitamin A: 265IUVitamin C: 4mgCalcium: 160mgIron: 1.5mg
Keyword Beetroot and Chickpea Salad with Feta, Beetroot chickpea salad, Chickpea salad with feta, easy summer salad, Fresh beetroot salad, Lemon garlic vinaigrette salad, Mediterranean salad recipe, Protein-Packed Salad
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