Roasted Beet, Chickpea & Feta Salad

ByDavid Loa

Roasted Beet, Chickpea & Feta Salad

Ingredients (Serves 4)

  • 2 medium roasted beets, peeled and cut into 1-inch cubes
  • 1 can (400 g/15 oz) chickpeas, drained and rinsed
  • 150 g (5 oz) feta cheese, cubed
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh mint or dill, chopped (optional)

Lemon Herb Dressing

  • 3 tbsp extra virgin olive oil
  • 1½ tbsp fresh lemon juice
  • 1 tsp Dijon mustard (optional)
  • 1 small garlic clove, minced
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast the beets:
    • Preheat oven to 200°C (400°F).
    • Wrap whole beets in foil and roast for 45–60 minutes, until tender.
    • Let cool, peel, and cube.
  2. Make the dressing:
    • Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
  3. Assemble the salad:
    • In a large bowl, combine roasted beets, chickpeas, parsley, and mint or dill.
    • Pour the dressing over the salad and toss gently.
  4. Add the feta:
    • Fold in the feta cubes carefully so they stay intact.
  5. Serve:
    • Let the salad sit for 10–15 minutes before serving to allow the flavours to meld.

Optional Add-Ins

  • Sliced cucumber
  • Thinly sliced red onion
  • Toasted walnuts or pecans
  • Baby spinach or arugula
  • Avocado slices

Serving Suggestions

  • Pair with grilled chicken, salmon, or lamb.
  • Serve with warm pita bread or crusty sourdough.
  • Enjoy as a healthy lunch or Mediterranean-style side dish.

Approximate Nutrition (Per Serving)

  • Calories: 290
  • Protein: 11 g
  • Carbohydrates: 22 g
  • Fat: 18 g
  • Fibre: 7 g