Dinner

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

ByHugo Harnd January 12, 2026January 12, 2026

Introduction

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish that’s perfect for a light lunch or a colorful side. The earthy sweetness of beets pairs beautifully with tangy feta and a zesty lemon-garlic dressing.

A white bowl filled with a colorful salad showing three main layers: the bottom layer has small diced bright orange carrots and light brown chickpeas, the middle layer is made of deep red chunks of beetroot, and the top layer features crumbled white cheese and small bits of green herbs scattered evenly. The textures vary between smooth chickpeas, soft beets, and crumbly cheese. The bowl sits on a white marbled surface with a beige cloth partially visible beneath it, with natural sunlight casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, 1/4 teaspoon salt, and ground pepper until well combined.
Step 2: Add the diced cooked beets, rinsed chickpeas, chopped carrot, crumbled feta, finely chopped red onion, and chopped fresh parsley to the bowl. Toss everything gently to coat all the ingredients with the vinaigrette.
Step 3: Taste and adjust seasoning, adding the remaining 1/8 teaspoon salt if needed. Serve immediately or chill briefly to allow flavors to meld.

Tips & Variations

Use roasted or steamed beets for the best texture and flavor.
For extra crunch, add toasted walnuts or pumpkin seeds.
Swap parsley for fresh mint or basil to change the flavor profile.
Drizzle a little honey into the vinaigrette for a touch of sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making it even more delicious. Keep in mind that the feta and vinaigrette may soften the vegetables over time. Serve chilled or at room temperature. Stir gently before serving and add extra lemon juice if needed to brighten flavors after storing.

How to Serve

A white round plate filled with a colorful salad that has three main layers. The bottom layer is made of light orange small carrot cubes and round beige chickpeas. The middle layer has dark red beet root pieces cut into chunks, scattered evenly. The top layer is sprinkled with white crumbled cheese and small green parsley leaves. The plate sits on a white marbled surface with a beige cloth partially under it, and sunlight creates soft shadows on the salad. 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 cooked fresh beets?

Yes, canned beets can be used for convenience. Drain and dice them before adding to the salad. The flavor may be slightly milder but will still work well.

Is this salad suitable for vegans?

This recipe includes feta cheese, which is not vegan. You can omit the feta or substitute it with a plant-based cheese alternative or toasted nuts for a vegan version.