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Mediterranean chickpea beet feta salad bowl with parsley

Chickpea, Beet & Feta Salad

A colorful high-protein Mediterranean salad made with chickpeas, roasted beets, feta cheese, parsley, and a bright lemon olive oil dressing.
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Prep Time 15 minutes
Total Time 13 minutes
Servings: 4 people
Course: Salad, Lunch
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chickpeas drained and rinsed
  • 2 cups roasted beets diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Equipment

  • 2 cups cooked chickpeas drained and rinsed
  • 2 cups roasted beets diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper.
  2. Add chickpeas, diced roasted beets, feta cheese, and parsley to a large mixing bowl.
  3. Pour the lemon dressing over the salad.
  4. Toss gently until everything is evenly coated.
  5. Taste and adjust salt, pepper, or lemon juice if needed.
  6. Serve immediately or chill for 15–20 minutes before serving.

Notes

Use pre-cooked roasted beets to make this salad faster.
For meal prep, store the dressing separately and add it before serving.
Add grilled chicken, quinoa, or extra chickpeas for a more filling meal.