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A vibrant Chickpea Beet and Feta Salad in a white bowl with fresh spinach and pumpkin seeds.
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Chickpea Beet and Feta Salad

Prep Time10 minutes
Total Time10 minutes
Servings: 2 servings
Calories: 455kcal

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.