Spring is finally here. It is time for fresh, bright flavors that make you feel energized. This Chickpea Beet and Feta Salad is exactly what your body needs right now.
It is light enough for a sunny afternoon. Yet, it is filling enough to keep you satisfied until dinner. You will love how the earthy beets pair with the salty feta cheese.
Why You’ll Love This Recipe
This recipe is a total winner for your healthy reset. It packs 20g of protein without any meat. You do not even have to turn on your stove today.
It is perfect for those busy spring days. You can prep it in just 10 minutes. It makes your workday lunches feel special and nutritious without the stress.
Simple Method
Making this salad is so simple and doable. You just toss everything in one big bowl. Even if you are a beginner, you can master this dish.
Using pre-cooked beets is my favorite time-saving shortcut. It keeps your kitchen clean and your prep time short. You will have a gourmet meal ready in no time.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh greens. It is budget-friendly and very easy to shop for.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pre-cooked beets, diced into 1/2 inch cubes
- 1/2 cup feta cheese, crumbled
- 1/2 cup raw pumpkin seeds (pepitas)
- 2 cups fresh baby spinach or arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- Place the drained and rinsed chickpeas in a large mixing bowl.
- Add the diced beets and baby spinach to the chickpeas.
- In a small separate container, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the vegetable mixture and toss gently to ensure even coating.
- Add the crumbled feta cheese and pumpkin seeds.
- Fold the ingredients together carefully to prevent the beets from staining the feta excessively.
- Serve immediately or refrigerate for up to 24 hours.
Best Ways to Enjoy It
Serve this in a big bowl for a lovely lunch. It looks beautiful on a sunny patio table. Pair it with a slice of warm, crusty bread.
You can also pack it into containers for easy weekday lunches. It stays fresh and delicious at your desk. It is a great way to stay on track with your goals.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It stays fresh for up to 24 hours. The colors will deepen as the salad sits together.
The beets might turn the feta a pretty pink color. This does not change the flavor at all. It actually makes the salad look quite festive for spring.
Tips for Best Results
- Rinse your chickpeas well for the best texture.
- Do not skip the pumpkin seeds for that essential crunch.
- Use fresh lemon juice instead of bottled for a brighter taste.
- Add the feta last to keep the colors clean.
- Prepare the dressing in a small jar for easy mixing.
- Choose baby spinach for a milder, tender leaf.
- Buy pre-cooked beets in the produce section to save time.
Ways to Switch It Up
- Swap feta for goat cheese for a creamier bite.
- Add a scoop of quinoa for extra heartiness and protein.
- Toss in some walnuts if you prefer a different crunch.
- Use kale instead of spinach for a sturdier meal prep base.
Common Questions
Can I use raw beets?
I recommend using pre-cooked beets for this recipe. They have a tender, buttery texture that works perfectly here. Raw beets would be too crunchy and tough.
Is this salad good for meal prep?
Yes, it is a meal prep dream. It holds up well in the fridge for a day. Just keep the dressing on the side if you want the leaves extra crisp.
I hope this fresh salad brings a little sunshine to your kitchen today. It is such a simple way to nourish your body and enjoy the season. Happy cooking!
— Katie Wood
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pre -cooked beets, diced into 1/2 inch cubes
- 1/2 cup feta cheese, crumbled
- 1/2 cup raw pumpkin seeds (pepitas)
- 2 cups fresh baby spinach or arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Place the drained and rinsed chickpeas in a large mixing bowl.
- Add the diced beets and baby spinach to the chickpeas.
- In a small separate container, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the vegetable mixture and toss gently to ensure even coating.
- Add the crumbled feta cheese and pumpkin seeds.
- Fold the ingredients together carefully to prevent the beets from staining the feta excessively.
- Serve immediately or refrigerate for up to 24 hours.
