Chickpea Beetroot Salad Recipe (Feta & Greek Dressing)

This chickpea beetroot salad recipe is a fresh, flavourful dish that's perfect for any meal! The beetroot not only adds a beautiful colour and earthy sweetness, but it's also packed with nutrients that are great for you. Combined with hearty chickpeas, feta cheese, and a zesty lemon dressing, this salad delivers a delicious balance of flavours. 

If you love this salad and want another with a tangy twist, check out my maroulosalata, a Greek lettuce salad that’s full of healthy greens! Or, if you're looking for a traditional Greek salad, take a look at my favourite horiatiki salata recipe.

Jump to:

• Why you will love this salad
• Ingredients
• Instructions Step-by-step
• Top Tips
• Variations
• Storage
• 📖 Recipe

Why you will love this salad

• Beautiful colour and flavour: One of the first things you’ll notice is the vibrant colour of the beetroot. Not only does it brighten up the dish visually, but it also adds a naturally sweet, earthy taste that balances the other flavours perfectly.
  
• Hearty and satisfying: Thanks to the chickpeas, this salad isn’t just delicious, it’s also filling. They provide a healthy boost of protein, making this salad a satisfying option whether you’re enjoying it as a main dish or a side.
  
• Crunchy texture: Additionally, the walnuts bring a delightful crunch that contrasts beautifully with the softer ingredients, like the beets and feta. This combination of textures really elevates the salad to the next level.
  
• Mediterranean mix: The addition of Greek feta and Kalamata olives adds that distinct Mediterranean flavour, perfectly complementing the sweetness of the beetroot and the richness of the dressing.
  
• Zesty Olive Oil Dressing: The combination of olive oil, lemon, and garlic creates a zesty, fresh dressing that ties all the ingredients together seamlessly. It’s similar to the latholemono dressing I use in my other recipes, adding a familiar tangy twist to this dish.
  
• Versatile: Whether you're serving this as a light main meal or as a perfect side salad, it’s versatile enough to work for any occasion!

Ingredients

These are the simple ingredients that make this beet salad so special! As always, see the recipe card below for precise quantities.

Salad

• Chickpeas: These hearty little legumes are packed with protein and fibre, making the salad filling and satisfying. I use canned chickpeas for convenience, but feel free to cook them from scratch if you prefer.
  
• Beetroot: Cooked beetroot brings a sweet, earthy flavour and a vibrant colour to your plate. Roasting them yourself enhances their natural sweetness even more!
  
• English Cucumber: Adds a refreshing crunch that perfectly balances the richness of the feta and the beets sweetness. If you're using Lebanese cucumbers, you might need two as they are much smaller.
  
• Red Onion: Thinly slice for a sharp, tangy bite. If raw onion is a bit too strong for you, soak the slices in cold water for a few minutes to mellow the flavour.
  
• Greek Feta: Salty, rich, and cubed, this cheese goes perfectly with the beets and chickpeas. It adds a wonderful texture to the salad, both soft and slightly creamy.
  
• Kalamata Olives: These briny, tangy olives add an authentic Mediterranean touch to the salad. If you prefer, you can swap them for green olives.
  
• Walnuts: A good handful brings a crunchy texture and adds healthy fats to the salad, giving it a satisfying bite. 
  
• Fresh Dill: This aromatic herb brings a bright, herby note to the salad, tying all the flavours together. Feel free to use fresh parsley or mint for a different twist.

Dressing

• Olive Oil: This is the base of the dressing, giving the salad a rich, smooth texture. As always, try to use extra virgin olive oil for the best flavour.
  
• Lemon Juice: Freshly squeezed lemon juice adds both brightness and acidity to the salad. It’s also the secret behind the dressing’s signature zesty kick, giving the whole dish a fresh, tangy lift.
  
• Garlic: Freshly minced garlic adds a savoury depth to the dressing. I find that two works well with this salad but you can always taste and throw in a few more!
  
• Mustard: This adds a touch of tang, making the dressing more flavourful. Dijon mustard works beautifully here, but feel free to adjust to your taste.
  
• Oregano: A classic Greek herb that pairs beautifully with the dressing. Dried oregano works best because it blends smoothly and enhances the earthy flavours of the salad.
  
• Salt & Black Pepper: These basics bring out all the flavours in the salad and dressing, balancing everything together.

Instructions Step-by-step

Follow these simple steps to create your delicious beetroot chickpea salad. Use the photos to help guide you.

1. In a large mixing bowl, start by combining the chickpeas, cubed beetroot, diced cucumber, red onion, feta, olives, walnuts, and fresh dill.
   
2. Next, in a small bowl, whisk together the olive oil, lemon juice, minced garlic, mustard, salt, pepper, and oregano. Mix until smooth and well-combined.
   
3. Once your dressing is ready, pour the zesty mixture over the salad and toss everything gently, ensuring the dressing coats all the ingredients evenly.
   
4. Finally, adjust the seasoning if needed, and serve immediately for the freshest, crunchiest experience. Enjoy!

Top Tips

• Roasted beet: If you're not using pre-cooked beets and need to roast them, wrap your whole beets in foil (individually) and roast at 200°C (fan-forced) for about 45–60 minutes, or until fork-tender. Let them cool, peel, and chop into cubes.
  
• Toast your walnuts: For a deeper nutty flavour and extra crunch, simply toast the walnuts in a pan for a few minutes. If you add this quick step, you will get an extra layer of richness that takes the salad's texture and taste up a notch.
  
• Serve immediately or prep ahead: You can serve the salad immediately or cover and place it in the fridge until ready to serve, keeping it nice and chilled.
  
• Perfect presentation: Transfer the salad from the mixing bowl into another large bowl for a cleaner look, forming a perfect mound and a nice finish!

Variations

There are many different ways to make this delicious salad your own! Here are some suggestions:

• Switch up the fresh herbs: If dill isn’t your favourite, try using fresh parsley, mint, or basil. 
  
• Play around with different nuts: Walnuts are great, but you could also use almonds, or even hazelnuts for a unique twist. If you’re looking for seeds instead, try sunflower seeds or pumpkin seeds for added crunch.
  
• Spring onion: If you’re after a milder, fresh onion flavour, swap out red onion for spring onions. Or, for extra variety, you can use a bit of both for a mix of flavours.
  
• Capsicums (Bell pepper): Do you want more crunch and colour? Try adding some diced bell peppers. Red, yellow, or orange bell peppers will bring a sweet flavour and a vibrant pop to your salad.
  
• Make it vegan: Looking for a vegan option? Simply remove the feta to make this salad completely vegan without losing its delicious taste.

Storage

No worries if you don’t plan to finish this salad in one day! It’ll keep fresh in the fridge for up to 2 days. Just cover it, and give it a quick mix again before serving.

For the best results, only dress half of it and keep the rest packed away in an airtight container. When you’re ready for round two, your salad will still be crisp and fresh. Just add the dressing and enjoy!

📖 Recipe