A colorful, protein-rich salad that’s fresh, tangy, and perfect for a quick lunch or a healthy side dish. The sweetness of beetroot pairs beautifully with creamy feta and nutty chickpeas.
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🕒 Recipe Details
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Prep Time: 10 minutes
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Cook Time: 20–30 minutes (only if cooking fresh beetroot)
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Total Time: ~15 minutes (with pre-cooked beetroot)
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Servings: 2–3
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Cuisine: Mediterranean-style
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Difficulty: Easy
🥗 Ingredients
For the Salad
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1 can (400 g / 14 oz) chickpeas, rinsed and drained
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1 cup cooked beetroot, diced (about 1–2 medium beets)
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½ cup feta cheese, crumbled
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2 tbsp olive oil
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1 tbsp fresh lemon juice
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1 small garlic clove, finely minced
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Salt, to taste
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Black pepper, to taste
Optional Add-ins
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¼ cup cucumber, diced
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2 tbsp walnuts, roughly chopped
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1–2 tbsp fresh parsley or dill, chopped
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¼ small red onion, thinly sliced
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Beetroot
If using fresh beetroot:
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Wash and trim the beetroot.
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Boil in salted water for 20–30 minutes until fork-tender.
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Let cool, peel the skin, and dice into small cubes.
(If using pre-cooked beetroot, simply dice it.)
2️⃣ Prepare the Chickpeas
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Open the can of chickpeas.
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Rinse thoroughly under cold water.
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Drain well to remove excess moisture.
This keeps the salad from becoming watery.
3️⃣ Make the Dressing
In a small bowl, whisk together:
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2 tbsp olive oil
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1 tbsp lemon juice
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1 minced garlic clove
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A pinch of salt
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A few cracks of black pepper
Mix until the dressing is slightly emulsified.
4️⃣ Assemble the Salad
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In a large mixing bowl combine:
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Chickpeas
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Diced beetroot
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Pour the dressing over the mixture.
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Toss gently until everything is coated.
5️⃣ Add the Toppings
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Sprinkle crumbled feta cheese on top.
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Add fresh herbs if using.
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Optional: add cucumber or walnuts for crunch.
6️⃣ Serve
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Serve immediately for a fresh taste.
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Or chill in the fridge for 10–15 minutes for deeper flavor.
🍽 Serving Suggestions
This salad pairs well with:
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Grilled chicken or fish
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Toasted pita bread
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Whole grain bread
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As a filling for wraps
🌿 Nutrition (Approx per serving)
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Calories: ~250–300
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Protein: ~10 g
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Fiber: ~8 g
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Healthy fats from olive oil and feta
❓ Frequently Asked Questions
1. Can I use canned beetroot?
Yes. Just rinse it lightly and dice it before adding to the salad.
2. How long does this salad last in the fridge?
It stays fresh for 1–2 days in an airtight container.
3. Can I make it vegan?
Yes. Simply omit the feta cheese or replace it with vegan feta.
4. Can I add more vegetables?
Absolutely. Good additions include:
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cucumber
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avocado
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cherry tomatoes
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arugula
5. Can I use dried chickpeas instead of canned?
Yes. Soak overnight and cook for 60–90 minutes until tender.
6. How do I reduce the earthy taste of beetroot?
Add a little extra lemon juice or vinegar to brighten the flavor.
7. Can I meal-prep this salad?
Yes. Store the salad and feta separately and combine before serving.
💡 Pro Tip:
For extra flavor, lightly toast the walnuts and add a pinch of lemon zest to the dressing.
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- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
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