Side Dishes

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe

ByEmma Sloane October 28, 2025October 28, 2025

Introduction

This vibrant Chickpea, Beet & Feta Salad is a delightful mix of earthy roasted beets, creamy feta, and hearty chickpeas. Tossed in a zesty lemon-garlic vinaigrette, it makes a refreshing and nutritious dish perfect for lunch or a light dinner.

A white shallow bowl filled with a colorful salad that has three main layers: the bottom layer consists of dark red and pink beet cubes with smooth, shiny textures; the middle layer is made of round, golden chickpeas scattered evenly; the top layer includes small white feta cheese cubes, sprinkled freshly chopped green herbs, and a dusting of black pepper. The bowl sits on a wooden board with a white marbled surface in the background. A lemon and a small container of yellow olive oil are out of focus in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 lemon, juiced and zested
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender. Let cool.
Step 3: In a large bowl, combine the roasted beets, chickpeas, feta cheese, and parsley.
Step 4: In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
Step 5: Pour the vinaigrette over the salad and toss gently to combine.
Step 6: Serve immediately or refrigerate until ready to serve.

Tips & Variations

For added crunch, sprinkle toasted walnuts or pine nuts over the salad just before serving.
Swap feta for goat cheese if you prefer a creamier texture and slightly tangier flavor.
Add a handful of arugula or baby spinach for extra greens and bite.
Make it vegan by omitting the cheese or using a dairy-free alternative.

Storage

Store the salad covered in the refrigerator for up to 2 days. The flavors will meld beautifully, but the beets and feta keep their texture well. Give it a gentle toss before serving again. If needed, warm the salad slightly or serve cold as desired.

How to Serve

A large white bowl filled with several layers of food sits on a white marbled surface. The bottom layer is made of round, light brown chickpeas covering the bowl. Scattered among the chickpeas are small pieces of dark red beetroot and some orange bits. The top layer consists of crumbled white cheese sprinkled with small green herb leaves. A wooden spoon with a pink-stained tip is stirring the contents, held by a woman's hand above the bowl, while another woman's hand supports the bowl from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets in advance?

Yes, you can roast the beets up to 2 days ahead and keep them refrigerated. This saves time when assembling the salad.

Is this salad gluten-free?

Yes, all ingredients used in this recipe are naturally gluten-free, making it safe for a gluten-free diet.

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe

★★★★★

5 from 150 reviews

A vibrant and healthy Chickpea, Beet & Feta Salad tossed with a zesty Lemon-Garlic Vinaigrette. This colorful salad combines the sweetness of roasted beets with the creamy tang of feta and the hearty texture of chickpeas, all brought together with a fresh, citrusy dressing perfect for a light lunch or side dish.

Author: Emma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Salad

2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Lemon-Garlic Vinaigrette

3 tablespoons olive oil (divided: 1 tablespoon for roasting, 2 tablespoons for dressing)
1 lemon, juiced and zested
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
Roast Beets: Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until the beets are tender when pierced with a fork. Remove and let them cool to room temperature.
Combine Salad Ingredients: In a large bowl, mix the cooled roasted beets, drained chickpeas, crumbled feta cheese, and chopped parsley to build the salad base.
Make Vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice and zest, minced garlic, Dijon mustard, and salt and pepper to taste until well combined to create the lemon-garlic vinaigrette.
Toss Salad: Pour the vinaigrette over the salad mixture and gently toss to coat all the ingredients evenly with the dressing.
Serve or Chill: Serve the salad immediately for best freshness, or refrigerate it until ready to serve to allow flavors to meld.

Notes

You can roast the beets a day ahead for convenience and save time during salad assembly.
Adjust the amount of garlic and lemon juice in the vinaigrette according to your personal taste preferences.
This salad can be served as a light main dish or a flavorful side.
For a vegan version, omit feta or substitute with a plant-based cheese alternative.
Leftovers keep well refrigerated for up to 2 days.

Keywords: chickpea salad, beet salad, feta salad, lemon garlic vinaigrette, roasted beets, healthy salad, Mediterranean salad

Emma Sloane

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