Dish up this vibrant chickpea, beet, and feta salad, and savor every bite! It’s not just a fantastic side but also a refreshing light meal. It’s delicious and nourishing with aromatic dill, crisp cucumbers, sweet cherry tomatoes, and hearty chickpeas. Your taste buds are in for a real treat—enjoy!

Chickpea, Beet and feta salad in a large flat white salad bowl on the counter.

Serves: 6
Prep Time: 10 minutes

Ingredients:

beets (canned)
chickpeas/ garbanzo beans (canned)
fresh dill
cucumber
cherry tomatoes
feta cheese (crumbled)
shallots (optional)
lemon
olive oil
freshly ground pepper (to taste)

bottle of olive oil, a can of beets, feta cheese, cherry tomatoes, a shallot, lemon, a cucumber, and fresh dill in a white flat bowl on the counter. The canned chickpeas are missing from the picture.

The canned chickpeas are missing from the picture.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Drain and rinse the chickpeas and set aside.

Step 2: Drain the beets and dice them into small pieces. Set aside. If using, dice a shallot and set it aside.

Step 3: Slice the cherry tomatoes in half and set aside.

Step 4: Gently peel away the waxy skin of the cucumber with a vegetable peeler or sharp knife.

* For complete instructions with visuals on how to peel a cucumber, please refer to the link- How To Peel A Cucumber- By: How To Cook Like Your Grandmother

Step 5: Cut the cucumber in half. Using a spoon, gently scoop out the seeds from the inside and discard them. Then, dice the cucumber into small pieces.

*How to dice a cucumber instructions with visuals here – By: It’s a Veg World After All

Step 6: Add chickpeas, diced beets, cucumber, shallots (if you like!), halved cherry tomatoes, and crumbled feta cheese to a bowl. Squeeze fresh lemon juice over it all, drizzle with a tablespoon of olive oil, and finish with freshly ground pepper and a sprinkle of vibrant dill. Enjoy every bite!

Chickpeas, diced Beets, crumbled feta, diced cucumbers, halved cherry tomatoes, and fresh dill in a large flat white salad bowl on the counter.

Tips:

The salad can be stored in the refrigerator for up to 3 days.
Consider using just half the amount of beets.

Chickpea, Beet & Feta Salad

Dish up this vibrant chickpea, beet, and feta salad, and savor every bite! It’s not just a fantastic side but also a refreshing light meal.

Tara

Prep Time 10

Total Time 10

Servings

Equipment

vegetable peeler

Ingredients

15.5 oz beets (canned)
15.5 oz chickpeas/ garbanzo beans (canned)
1-2 Tbsp fresh dill
1 cucumber (medium sized)
15 cherry tomatoes
½ cup feta cheese (crumbled)
1 shallots (optional)
1 lemon (wedge)
1 Tbsp olive oil
¼ tsp freshly ground pepper (to taste)

Instructions

Drain and rinse the chickpeas and set aside.
Drain the beets and dice them into small pieces. Set aside. If using, dice a shallot and set it aside.
Slice the cherry tomatoes in half and set aside.
Gently peel away the waxy skin of the cucumber with a vegetable peeler or sharp knife.
* For complete instructions with visuals on how to peel a cucumber, please refer to the link- How To Peel A Cucumber- By: How To Cook Like Your Grandmother
Cut the cucumber in half. Using a spoon, gently scoop out the seeds from the inside and discard them. Then, dice the cucumber into small pieces.
*How to dice a cucumber instructions with visuals here – By: It's a Veg World After All
Add chickpeas, diced beets, cucumber, shallots (if you like!), halved cherry tomatoes, and crumbled feta cheese to a bowl. Squeeze fresh lemon juice over it all, drizzle with a tablespoon of olive oil, and finish with freshly ground pepper and a sprinkle of vibrant dill. Enjoy every bite!