Name: Beetroot Chickpea Salad with Feta
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium cooked beetroots, diced into small cubes, about 250g total; 1 Persian cucumber, diced; 1 red onion, thinly sliced; 130 g canned chickpeas, drained and rinsed thoroughly; 100 g feta cheese, diced into small chunks; 2 tablespoons fresh dill, chopped; 3 tablespoons olive oil, extra virgin for best flavor; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 2 garlic cloves, pressed; 0.5 teaspoon cumin; salt and freshly ground black pepper, to taste; Optional toppings, pinch of chili flakes, toasted pumpkin seeds, walnuts, or crispy chickpeas for crunch

Description

This vibrant Beetroot Chickpea Salad with Feta features roasted beets, protein-rich chickpeas, crisp cucumber, and creamy feta cheese tossed with a zesty lemon-garlic vinaigrette and fresh dill. Perfect for busy weeknights, meal prep, or casual entertaining, this refreshing salad is both satisfying and deliciously easy to make.

Ingredients

Scale

2 medium cooked beetroots, diced into small cubes, about 250g total
1 Persian cucumber, diced
1 red onion, thinly sliced
130 g canned chickpeas, drained and rinsed thoroughly
100 g feta cheese, diced into small chunks
2 tablespoons fresh dill, chopped
3 tablespoons olive oil, extra virgin for best flavor
1 tablespoon freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 garlic cloves, pressed
0.5 teaspoon cumin
salt and freshly ground black pepper, to taste
Optional toppings, pinch of chili flakes, toasted pumpkin seeds, walnuts, or crispy chickpeas for crunch

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Instructions

Prep the vegetables: Dice the cooked beetroots and cucumber into small, uniform cubes so they blend well with the other ingredients. Thinly slice the red onion and finely chop the dill, setting each aside in its own small bowl.
Ready the chickpeas and cheese: Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium, then pat dry with a paper towel. Dice the feta cheese into small chunks, being careful not to crumble it too much.
Make the dressing: In a small bowl or jar with a tight lid, whisk together the olive oil, lemon juice, honey, Dijon mustard, pressed garlic, white wine vinegar, and cumin. Add a pinch of chili flakes if desired, then season generously with salt and pepper. Whisk or shake until well emulsified and the honey dissolves completely.
Combine the base: In a large mixing bowl, add the diced beetroots, cucumber, sliced red onion, drained chickpeas, and chopped fresh dill.
Add the cheese: Gently fold in the diced feta cheese, being careful to keep the chunks intact.
Dress and toss: Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly, taking care not to break up the feta too much.
Rest and serve: Allow the salad to sit for 5 to 10 minutes at room temperature so the flavors can meld together beautifully before serving chilled or at room temperature.

Prep Time: 15 minutes