Name: Chickpea, Beet, and Feta Salad Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 medium beets, roasted and chopped; 1 cup crumbled feta cheese; 2 cups fresh spinach or mixed greens; 1/4 cup red onion, thinly sliced; 1/4 cup sunflower seeds (optional); 3 tablespoons olive oil; 2 tablespoons balsamic vinegar or lemon juice; Salt and pepper, to taste

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Introduction

This Chickpea, Beet and Feta Salad is a vibrant and nutritious dish that combines earthy roasted beets with creamy feta and protein-packed chickpeas. It’s perfect as a fresh lunch or a colorful side for dinner.

A white bowl filled with a salad that has three main layers: large dark purple beetroot cubes with a smooth texture, round beige chickpeas with a matte surface, and white feta cheese chunks dotted with small black pepper bits. Green chopped parsley leaves are scattered over the salad, adding a fresh touch, and there is a light drizzle of olive oil giving a slightly shiny look. The bowl sits on a white marbled surface with a silver fork partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted and chopped
1 cup crumbled feta cheese
2 cups fresh spinach or mixed greens
1/4 cup red onion, thinly sliced
1/4 cup sunflower seeds (optional)
3 tablespoons olive oil
2 tablespoons balsamic vinegar or lemon juice
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and roast them for about 45 minutes or until tender. Allow them to cool, then peel and chop into bite-sized pieces.
Step 2: In a large bowl, place the fresh spinach or mixed greens as the salad base. Add the rinsed chickpeas, roasted beets, and thinly sliced red onion.
Step 3: Gently toss in the crumbled feta cheese, being careful not to break it up too much.
Step 4: In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, and season with salt and pepper. Pour this dressing over the salad and toss gently to combine.
Step 5: Sprinkle with sunflower seeds for added crunch, if using, and serve immediately for a fresh and flavorful salad.

Tips & Variations

Roast beets ahead of time and keep them refrigerated to save prep time.
Swap spinach or mixed greens for arugula to add a peppery bite.
Use toasted walnuts or pumpkin seeds instead of sunflower seeds for different textures.
For a vegan version, omit feta or replace with a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate and add it just before serving. This salad is best enjoyed fresh but can be gently reheated if desired, though the greens may wilt.

How to Serve

A white rectangular plate on a white marbled surface holds a colorful salad made of three layers: the base layer with round, light beige chickpeas spread evenly, the middle layer with dark red, shiny beetroot cubes placed on and among the chickpeas, and the top layer with small white feta cheese cubes scattered all over. Fresh green chopped herbs are sprinkled on top, adding a fresh texture and color contrast. There is a glass bottle of yellow olive oil in the blurred background and a wooden spoon on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of roasting fresh ones?

Yes, canned beets can be a convenient substitute. Just drain and chop them before adding to the salad. The texture will be softer, and the flavor slightly different, but still delicious.

How do I make this salad gluten-free?

This salad is naturally gluten-free as long as you check that the canned chickpeas and other ingredients don’t have any added gluten-containing additives.