05/29/2026
Beet, Chickpea, and Feta Salad
Ingredients
• 3 medium beets, roasted and cubed (or 2 cups cooked beets)
• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
• ½ cup crumbled feta cheese
• ¼ cup thinly sliced red onion
• ¼ cup fresh parsley or dill, finely chopped
• 2 tablespoons toasted walnuts or pistachios (optional, for crunch)
Dressing
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
Instructions
If roasting beets, wrap them in foil and roast at 200°C (400°F) for 40–50 minutes until tender. Let cool, peel, and cube.
In a large bowl, combine the beets, chickpeas, red onion, and herbs.
In a small bowl, whisk together olive oil, lemon juice, honey, cumin, salt, and pepper.
Pour the dressing over the salad and gently toss to coat.
Sprinkle feta cheese and nuts on top just before serving.
Serving Tips
• Serve chilled or at room temperature
• Great as a light lunch, mezze dish, or side for grilled chicken or fish
• Keeps well in the fridge for up to 2 days (add feta just before serving)
