This Chickpea, Beet, Feta and Roasted Squash Salad is a perfect example of how simple Mediterranean ingredients can come together to create something both nourishing and beautiful. Earthy roasted beets, creamy feta, hearty chickpeas, and sweet roasted squash balance each other effortlessly, creating a salad that works as a light main or a generous side.It is the kind of dish you can prepare ahead, let rest, and enjoy even more as the flavors settle. Fresh, colorful, and satisfying, this salad fits perfectly into everyday Mediterranean eating.

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

For the salad

1 can (15 oz) chickpeas, drained and rinsed
2 medium roasted beets, peeled and cut into chunks
1 cup roasted squash, cut into cubes (butternut squash or pumpkin)
1 4 small red onion, thinly sliced
1 3 cup crumbled feta cheese
2 tablespoons fresh parsley, finely chopped

For the dressing

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 2 teaspoon honey
Salt and freshly ground black pepper, to taste

Directions

Place the chickpeas in a large serving bowl.

Add the roasted beets, roasted squash, and sliced red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, salt, and black pepper until well combined.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Add the crumbled feta and chopped parsley on top. Give the salad one final gentle toss, keeping the feta slightly chunky.
Taste and adjust seasoning if needed. Serve at room temperature or slightly chilled.