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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 15 minutes
Servings: 4 people
Course: Salad, Lunch
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 2 cups cooked chickpeas drained and rinsed
  • 2 medium roasted beets diced
  • 1/2 cup feta cheese crumbled
  • 1/4 red onion thinly sliced
  • 1/2 cucumber chopped
  • 2 tablespoons fresh parsley chopped
  • Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • Salt and black pepper to taste
  • Optional Add-Ins
  • Olives
  • Avocado
  • Roasted chickpeas
  • Toasted seeds
  • Quinoa

Equipment

  • 1 Large mixing bowl for combining the salad
  • 1 Small bowl for mixing the dressing
  • 1 Whisk or fork for whisking the dressing
  • 1 Cutting board for chopping vegetables
  • 1 Sharp knife for slicing onion, cucumber, and herbs
  • 1 Measuring cups and spoons for accurate measuring

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.