Mediterranean Beet, Chickpea & Feta Salad 🥗

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Mediterranean Beet, Chickpea & Feta Salad 🥗

  • Prep time: 10 minutes

  • Total time: 10 minutes

  • Servings: 4

Ingredients

Salad Base:

  • 1 can (15 oz / 400g) chickpeas (garbanzo beans), rinsed and drained

  • 2 cups cooked or roasted beetroot, cut into small bite-sized cubes

  • ½ cup feta cheese, cut into cubes or crumbled

  • ¼ cup fresh flat-leaf parsley, finely chopped

  • 2 tbsp fresh chives or green onions, finely chopped

Dressing:

  • 3 tbsp extra virgin olive oil

  • 1½ tbsp fresh lemon juice (or red wine vinegar)

  • 1 clove garlic, finely grated or minced

  • ½ tsp dried oregano

  • ¼ tsp coarse sea salt (adjust to taste)

  • ¼ tsp freshly cracked black pepper

  • A pinch of crushed red pepper flakes or sumac (optional)

Step-by-Step Instructions

  1. Prepare Ingredients: Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel. Dice the cooked beets and feta into uniform small cubes. Finely chop the parsley and chives.

  2. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, grated garlic, dried oregano, sea salt, and black pepper until emulsified.

  3. Assemble the Salad: In a shallow serving bowl, arrange the drained chickpeas and cubed beetroot. Top evenly with the cubed feta cheese.

  4. Garnish & Dress: Scatter the chopped fresh parsley and chives over the top. Drizzle the olive oil dressing generously over the entire bowl just before serving.

  5. Serve: Garnish with an extra pinch of black pepper or red pepper flakes, toss gently, and serve fresh.