Easy Beet Salad Recipe with Chickpeas, Feta, and Artichokes

Looking for a summer salad that’s refreshing, filling, and earthy, all at once? My beet salad with chickpeas, feta, and artichokes gives you a bowl of sheer goodness, bringing together some beloved Mediterranean and Asian flavors. It’s nutritious, great for any time of day, and jam-packed with flavor.

Beet Salad Recipe

Beets can be a difficult ingredient to work with. We know it’s good for you, but on its own, it can sometimes be too strong a taste.

That’s why I’ve brought some other flavors to the party, such as the earthy nuttiness of roasted chickpeas, and the creamy tanginess of feta, to help balance the strong flavor of the beets.

With additional marinated artichokes and herbs for more flavor, the salad is very much brought together with a creamy, earthy tahini sauce, that you can also make at home too.

You’ve got Greek, African, East Mediterranean, and West Asian influence, all in one bowl. Each mouthful is earthy yet sweet and creamy yet crunchy and can be enjoyed at any time of the day.

Recipe Ingredients

To make my beet, feta, and chickpea salad recipe, first, get together the following ingredients:

For the Salad:

  • Beets – 4 small pre-cooked beets (18 oz or 500 grams)
  • Chickpeas (Garbanzo Beans) – 1 can chickpeas (14 oz or 400 grams), drained and rinsed
  • Artichokes – 1 small jar of marinated artichokes (10oz or 280 grams jar, 6 oz or 170 grams when drained), drained
  • Feta Cheese – 6 oz (170 grams) feta cheese
  • Salt – 1/2 tsp kosher salt
  • Black Pepper – 1/2 tsp ground black pepper
  • Garlic Powder – 1/2 tsp garlic powder
  • Cumin – 1/2 tsp ground cumin
  • Olive Oil – 1 tbsp olive oil (or oil of choice)
  • Fresh Parsley – 1 tbsp finely chopped parsely

For the Tahini Sauce, which will be used as the salad dressing:

  • Tahini – 1/4 cup (4 tbsp) tahini paste
  • Lemon Juice – 2 tbsp freshly squeezed lemon juice
  • Garlic – 1 small garlic clove
  • Water – 1/4 cup (4 tbsp) ice-cold water
  • Salt – 1/4 tsp of kosher salt

To make this 5-min tahini sauce, see my step-by-step tahini sauce recipe here. For this salad, we’ve reduced the recipe in half as we won’t need as much tahini sauce, but you can also make more tahini sauce and keep it in the fridge to use with other things like roasted vegetables, pita, and more.

Step-by-Step Instructions

Step 1 – To a non-stick pan, over medium heat, add 1 tbsp of olive oil and the chickpeas (garbanzo beans), salt, pepper, cumin, and garlic powder.

Step 2 – Toast the chickpeas and spices in the pan for about 5-6 minutes until toasted/browned to your preference.

Step 3 – Once the chickpeas are done, transfer them to a plate to cool down while working on the rest of the salad.

Step 4 – Chop the cooked beets, marinated artichokes, and feta into bite-sized pieces. You can also use crumbled feta.

Step 5 – Once the chickpeas have cooled, combine all the ingredients in a large serving bowl.

Step 6 – Top with about 1/4 cup of tahini sauce and fresh parsley. Serve the remaining tahini sauce on the side so people can add more to their liking.

Serving Suggestions

The tahini sauce is very much a star ingredient here, and it binds all those yummy ingredients together. However, you could try it without the sauce, and opt for a lemon or citrus-based dressing for more zest.

Naturally, some fresh pita bread, or sliced grilled bread, is a great pairing for this salad, especially with all that tahini sauce to mop up.

A side of couscous will go well with this salad. You could also try quinoa.

Wanted to add some protein? Consider some grilled chicken, that you could serve as a side to the salad, or place on top of a bed of it on a plate.

You could also serve a side of grilled vegetables, including the likes of eggplant and bell pepper, and even some roasted sweet potato.

However you serve it, this is a salad that really does fill you up. Each mouthful has a lovely balance of earthy, sweet, nutty, and spicy notes, with the herbs lacing everything will a wonderful freshness.

Beet Salad Recipe Card

Beet Salad

Beet Salad

Yield: 2-4 servings
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

Ingredients

Salad Ingredients

  • 4 small pre-cooked beets (18 oz or 500 grams), drained
  • 1 can chickpeas/garbanzo beans (14 oz or 400 grams), drained and rinsed
  • 1 small jar of marinated artichokes (10oz or 280 grams jar, 6 oz or 170 grams when drained), drained
  • 6 oz (170 grams) feta cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil (or oil of choice)
  • 1 tbsp finely chopped/minced parsley

Tahini Sauce/Salad Dressing

  • 4 tbsp tahini paste
  • 2 tbsp freshly squeezed lemon juice
  • 1 small garlic clove
  • 4 tbsp ice-cold water
  • 1/4 tsp of kosher salt

Instructions

  1. To a non-stick pan, over medium heat, add 1 tbsp of olive oil and the chickpeas (garbanzo beans), salt, pepper, cumin, and garlic powder.
  2. Toast the chickpeas and spices in the pan for about 5-6 minutes until toasted/browned to your preference.
  3. Once the chickpeas are done, transfer them to a plate to cool down while working on the rest of the salad.
  4. Chop the cooked beets, marinated artichokes, and feta into bite-sized pieces. You can also use crumbled feta.
  5. Once the chickpeas have cooled down, combine all the ingredients in a large serving bowl.
  6. Top with about 1/4 cup of tahini sauce and fresh parsley. Serve the remaining tahini sauce on the side so people can add more to their liking.

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