Beet, Chickpea & Feta Salad (Mediterranean-Style)
Flavor Profile
Earthy roasted beets • creamy feta • nutty chickpeas • bright lemon • fresh herbs
Ingredients (Serves 4)
Salad
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2 cups roasted beets, peeled & cubed (about 3 medium beets)
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1½ cups cooked chickpeas (1 can, drained & rinsed)
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¾ cup feta cheese, cut into small cubes
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¼ cup fresh parsley, finely chopped
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1–2 tablespoons fresh dill or mint (optional but amazing)
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Freshly cracked black pepper, to taste
Lemon Olive Oil Dressing
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3 tablespoons extra virgin olive oil
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1½ tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 small garlic clove, finely minced or grated
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
Step-by-Step Instructions
1. Roast the Beets
If not already cooked:
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Preheat oven to 400°F (205°C)
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Scrub beets and wrap each loosely in foil
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Roast for 45–60 minutes, until fork-tender
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Cool slightly, rub skins off with a towel
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Cut into ½–¾ inch cubes
💡 Shortcut: Use vacuum-packed cooked beets.
2. Prep the Chickpeas
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Drain and rinse chickpeas well
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Pat dry with a towel
👉 Optional upgrade:
Toss chickpeas with a drizzle of olive oil and roast at 400°F for 15–20 minutes for extra texture.
3. Make the Dressing
In a small bowl or jar:
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Whisk olive oil, lemon juice, zest, garlic, salt & pepper
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Taste and adjust acidity or salt
The dressing should be bright and slightly punchy—it mellows once mixed.
4. Assemble the Salad
In a large bowl:
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Add beets and chickpeas
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Pour dressing over and gently toss
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Fold in feta cubes carefully (don’t mash them)
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Sprinkle chopped herbs on top
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Finish with cracked black pepper
5. Rest & Serve
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Let sit 10–15 minutes before serving
→ flavors blend beautifully -
Serve slightly chilled or at room temperature
Optional Add-Ins (Highly Recommend)
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Toasted walnuts or pistachios 🌰
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Thinly sliced red onion or shallot
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Baby arugula or spinach
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Drizzle of honey or pomegranate molasses
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Splash of red wine vinegar for extra tang
How to Serve It
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As a side with grilled chicken or fish
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Stuffed into pita with hummus
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On toast with whipped ricotta
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As a meal salad with quinoa or farro
Storage Tips
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Keeps 3–4 days in the fridge
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Add feta fresh if meal-prepping
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Flavors get even better overnight
