This vibrant and hearty salad brings together everything we love about Mediterranean simplicity—fresh ingredients, bold flavors, and nourishment in every bite.

Tender beets, creamy chickpeas, and salty feta come together in the most effortless way, tossed with olive oil, lemon, and a sprinkle of fresh herbs. It’s a salad that feels rustic and wholesome, yet special enough to serve at any table—from a weekday lunch to a summer dinner with friends.

Beets are known for their earthy sweetness and nutritional power, while chickpeas add plant-based protein and texture. And then there’s the feta… the final touch of tang and creaminess that makes this dish so satisfying.

Serve it chilled or at room temperature, on its own or next to grilled fish or roast chicken. However you enjoy it, this salad is proof that a few good ingredients can go a long way.

Perfect for:

-Light Mediterranean meals

– Lenten or vegetarian-friendly days

– Easy meal prep or potluck gatherings

From MyGreekitchen to yours—kalí órexi!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 medium cooked beetroots, peeled and cubed, or 1 pack of store-bought cooked beetroots

1 cup chickpeas, or 1 can of cooked garbanzo beans,

100g feta cheese, cubed or crumbled

2 tablespoons fresh parsley, chopped

2 spring onions sliced (optional)

Zest of 1 lemon (optional for brightness)

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt & freshly ground black pepper to taste

Directions

If using fresh beets, boil or roast until tender, then peel and cube.

If using dry chickpeas:

Rinse and soak 1 cup of dry chickpeas overnight in plenty of water (they will triple in size).

Drain and rinse, then place them in a pot with fresh water (no salt yet).

Simmer gently for about 45–60 minutes, or until tender but not mushy.

Drain and cool completely before using in the salad.

This will give you about 2.5–3 cups of cooked chickpeas—perfect for this salad and maybe a little extra for another meal.

In a mixing bowl, combine the chickpeas, beetroot cubes, and feta cheese.

Sprinkle over the chopped parsley and spring onions if using.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad.

Finish with lemon zest for extra freshness.

Toss gently and serve chilled or at room temperature.

Tip: You can also add a handful of arugula, rocket, or spinach for extra greens, or sprinkle some toasted walnuts for crunch.

Perfect as a light lunch or a side dish to grilled meat or fish!