Chickpea, Beet & Feta Salad is a vibrant and nutritious dish that combines the earthy flavors of beets with the protein-packed goodness of chickpeas and the creamy tang of feta. This colorful salad is not only delicious but also a feast for the eyes, making it a perfect addition to any meal or a great stand-alone dish.

Why Make This Recipe

This salad is a fantastic way to get a healthy dose of vegetables, fiber, and protein. Beets are rich in vitamins and minerals, chickpeas provide plant-based protein, and feta adds a delightful creaminess. Plus, it’s quick to prepare, making it an ideal choice for a busy weekday lunch or a light dinner.

How to Make Chickpea, Beet & Feta Salad

Ingredients:

2 medium red beets, roasted and sliced
2 medium golden beets, roasted and sliced
1 1/2 cups canned chickpeas, drained and patted dry
1 tbsp olive oil (for chickpeas)
Salt & pepper to taste
3 cups arugula
1/2 cup crumbled feta cheese
1 tbsp chopped fresh parsley
2 tbsp olive oil (for vinaigrette)
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt & black pepper to taste

Directions:

Roast Chickpeas: Toss chickpeas with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until crispy.
Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes. Peel, cool, and slice.
Make Dressing: Whisk together vinaigrette ingredients in a small bowl.
Assemble Salad: In a large bowl, layer arugula, sliced beets, chickpeas, and feta. Drizzle with dressing and toss gently.
Garnish & Serve: Sprinkle with chopped parsley and serve with lemon wedges on the side.

How to Serve Chickpea, Beet & Feta Salad

This salad can be served immediately after preparation. It makes an excellent side dish for grilled meats or as a main dish for a light lunch. Pair it with lemon wedges for an extra zing!

How to Store Chickpea, Beet & Feta Salad

Store any leftovers in an airtight container in the refrigerator. The salad is best eaten within 2 days, as the beets and dressing may cause the arugula to wilt over time.

Tips to Make Chickpea, Beet & Feta Salad

Roasting Beets: You can roast the beets ahead of time and keep them in the fridge until you’re ready to make the salad.
Chickpea Variation: For extra flavor, you can season the chickpeas with your favorite spices like cumin or paprika before roasting.
Fresh Herbs: Experiment with different herbs like dill or mint for a different flavor profile!

Variation

Try adding other vegetables like diced cucumber or bell peppers for added crunch. You can also substitute feta with goat cheese for a creamier texture or toss in some avocado for extra richness.

FAQs

Can I use canned beets instead of roasting my own?

Yes, canned beets can be used for convenience. Just make sure to drain them well before adding them to the salad.

Is this salad vegan-friendly?

You can make this salad vegan by omitting the feta cheese or replacing it with a vegan cheese alternative.

How can I make this salad gluten-free?

This salad is naturally gluten-free as it contains no gluten ingredients. Just ensure that any modifications or additions are also gluten-free.

Enjoy your Chickpea, Beet & Feta Salad! It’s a delightful way to enjoy nutritious ingredients that will leave you feeling satisfied.