Name: Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 tablespoons lemon juice; 1 medium clove garlic, grated; 1/2 teaspoon dried oregano; 1/4 teaspoon plus 1/8 teaspoon salt; 1/4 teaspoon ground pepper; 2 cups diced cooked beets (about 8 ounces); 1 15-ounce can no-salt-added chickpeas, rinsed; 1 medium carrot, chopped; 1/3 cup crumbled feta cheese; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh parsley

There is nothing quite like a fresh, colorful salad that excites your palate and energizes your day, and this Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe does just that. Bursting with the earthy sweetness of beets, the creamy tang of feta, and the zest of a vibrant lemon-garlic dressing, it’s a harmonious blend of textures and flavors that come together effortlessly. Whether you’re looking for a wholesome lunch or a stunning side dish, this salad is a true crowd-pleaser that feels both hearty and refreshing.

Ingredients You’ll Need

A white marbled surface holds a collection of small white bowls and one gray bowl, each filled with different ingredients arranged neatly. Starting from the top center, there is a large white bowl filled with light brown chickpeas. To its left, a small white bowl holds yellow olive oil, and beside it, another small white bowl has a mix of dried herbs. Below them, a gray bowl contains five whole deep red beets, with bright yellow lemon halves placed next to it. To the right of the lemon, a small white bowl is filled with finely chopped light purple onions, while below it, a gray bowl holds crumbly white feta cheese chunks. Next to the feta, a small white bowl is packed with small orange diced carrots. To the right of the carrots, two small white bowls hold minced garlic and a seasoning mix of coarse salt and pepper. A sprig of fresh green parsley lies beside these bowls on the right side, creating a colorful and fresh arrangement. photo taken with an iphone --ar 4:5 --v 7

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe shines because of its simple yet thoughtfully chosen ingredients. Each component plays an essential role—from the tender beets adding natural sweetness and gorgeous color to the chickpeas bringing a satisfying bite and protein boost. The lemon-garlic vinaigrette is where the magic happens, tying everything together in a bright, flavorful embrace.

Extra-virgin olive oil: Provides a smooth, fruity base for the dressing and adds healthy fats.
Lemon juice: Brings brightness and acidity that balances the sweetness of the beets.
Garlic (grated): Adds a gentle pungency that enhances the overall zing of the dressing.
Dried oregano: Introduces a subtle herbaceous note that warms up the vinaigrette.
Salt and ground pepper: Essential seasonings to enhance and marry all the flavors.
Diced cooked beets: The star ingredient offering vibrant color and sweet earthiness.
No-salt-added chickpeas: A protein-rich, hearty element that rounds out the salad.
Chopped carrot: Adds crunch and a touch of natural sweetness for texture contrast.
Crumbled feta cheese: Supplies a creamy, salty finish that beautifully complements the beets.
Finely chopped red onion: Lends a sharp bite and a pop of color.
Chopped fresh parsley: Brightens the dish with fresh, herbal notes.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

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

Step 1: Whisk the Vinaigrette

Start by creating the dressing that will bring this salad alive. In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, grated garlic, dried oregano, salt, and pepper. This vibrant vinaigrette strikes the perfect balance of tanginess and herbal warmth, making sure every bite is packed with flavor.

Step 2: Prepare the Veggies and Chickpeas

If you’re using precooked beets, simply dice them into bite-sized pieces; if you prefer, roasting your own beets beforehand adds a wonderful depth of flavor and a caramelized touch. Next, chop the carrot finely and rinse the chickpeas thoroughly to remove any excess salt. Having these textures ready ensures the salad feels fresh and substantial.

Step 3: Combine Ingredients

Add the diced beets, chickpeas, chopped carrot, crumbled feta, finely chopped red onion, and fresh parsley to the bowl with the vinaigrette. Gently toss everything together until the ingredients are evenly coated with the lemon-garlic dressing, revealing a stunning medley of colors and tempting aromas.

Step 4: Final Taste Check

Give your salad a final taste and adjust the seasoning if needed. Sometimes a pinch more salt or another squeeze of lemon juice brings it all into perfect harmony. Once you’re happy, it’s ready to enjoy!

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

A clear glass bowl holds a mixed salad with three visible layers of diced vegetables and beans. The top layer is bright orange carrot cubes, the middle layer has dark purple beetroot chunks, and the bottom layer shows yellow-orange squash pieces. Scattered throughout are small beige beans and bits of white cheese, along with fresh green herb leaves. Two silver spoons rest inside the bowl, one held by a woman's hand reaching from the top left corner. The bowl sits on a white marbled surface, giving a clean and fresh look photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, sprinkle some toasted pine nuts or pumpkin seeds on top for a nutty crunch, or add a few fresh mint leaves to elevate the herbaceous note. A few grinds of black pepper or a drizzle of good quality olive oil can also enhance the salad’s depth right before serving.

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or even alongside warm pita bread if you’re aiming for a Mediterranean-inspired meal. It’s also perfect as a refreshing contrast to hearty stews or roasted meats, adding brightness and texture to your plate.

Creative Ways to Present

Serve the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe in colorful glass bowls to highlight its natural vibrancy. You can also layer it in mason jars for meal prep or picnic-ready portions. For a more elegant dinner, place the salad over a bed of baby greens or alongside dollops of whipped feta or labneh for an extra creamy component.

Make Ahead and Storage

Storing Leftovers

This salad keeps very well in the fridge, thanks to the robust vinaigrette and hardy ingredients. Store it in an airtight container and enjoy within 2 to 3 days. The flavors actually deepen after sitting, so it can taste even better the next day!

Freezing

Freezing is not recommended for this Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe, as the fresh veggies and the cheese will lose their delightful texture and freshness once thawed.

Reheating

This salad is best enjoyed cold or at room temperature. If you want to warm it slightly, simply serve it alongside something warm rather than reheating the salad itself to maintain its crisp textures and fresh flavors.

FAQs

Can I use canned beets instead of fresh beets?

Absolutely! Using precooked or canned beets saves time and still provides that beautiful vibrant color and sweet flavor that’s essential to the salad. Just be sure to drain and dice them before mixing.

Is this salad suitable for vegan diets?

The recipe includes feta cheese, which is not vegan. However, you can easily swap it with a plant-based cheese or omit it entirely without losing the salad’s delicious character.

How long does the dressing last if made separately?

The lemon-garlic vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Give it a quick whisk before adding to the salad as the olive oil may separate.

Can I add other vegetables to this salad?

Definitely! Feel free to experiment by adding cucumber, roasted red peppers, or even some chopped kale. Just adjust quantities to keep the balance harmonious.

Is this salad gluten-free?

Yes, all ingredients in this Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe are naturally gluten-free, making it a safe and tasty choice for gluten-sensitive eaters.

Final Thoughts

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe is truly one of those dishes that feels like sunshine on a plate. It’s colorful, packed with wonderful textures, and bursting with bright, fresh flavors that make eating healthy an absolute joy. I encourage you to make it soon and let it brighten your table and your day.

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

Ingredients You’ll Need