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Beetroot salad with chickpeas and feta

The absolutely most delicious things are often simple and quick to prepare. When I’m not sprinkling sugar on my beetroot (yes, I really do and it’s delicious!), I love to make a beetroot salad with it.

By the way, I like the little red tubers not only because of their taste, they also allow me to always play a really good prank on at least one person. This is especially useful on Halloween. But also whenever I feel like scaring the people around me. I’m sure you know what I mean: beetroot stains really well and you’d think you’d stabbed yourself after preparing them. *Has never happened before, knock on wood 3x; spit spit spit*.

A beetroot salad always looks a little different, because I like to check what I still have in the fridge and then often whip up something spontaneously. Leftovers par excellence! But there’s one variation that I’ve really taken to lately. I had a few cooked chickpeas left over. So? That’s right, put them in! Walnuts? Put them in! Feta? A friend of mine once said that feta is the new ketchup for her: it has to go everywhere. So put that in too! Add a little mint and parsley, some carrot and the salad is ready. All that’s missing is the dressing.

I decided against a thin dressing with lemon and oil and whipped up a cream of yoghurt, tahini, lemon and a little olive oil. The creamy texture is really fantastic with the beetroot, tender chickpeas and crunchy walnuts.

If you need another argument, it takes a maximum of 20 minutes to prepare – if you’re slow 😉
And if you’re looking for more delicious and quick salads, you should definitely check out the chickpea salad or the couscous salad.

Recipe for beetroot salad with chickpeas and feta

Rote Bete Salat mit Kichererbsen
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 149


For the yoghurt tahini cream

For the salad

  • 350 g cooked beet
  • 150 g cooked chickpeas
  • 100 g Feta
  • 1/2 Carrot
  • 1 Spring onion
  • 1 Handful Flat leaf parsley
  • 1 Handful Mint
  • 1 Handful Walnuts


For the yoghurt tahini cream

  • Mix all the ingredients together to make a cream and season with salt and pepper.

For the salad

  • Cut the beetroot into slices.
  • Cut the spring onion into rings.
  • Coarsely chop the walnuts.
  • Roughly chop the herbs – or leave the leaves whole.
  • Crumble the feta.
  • Layer the salad. First the beetroot, chickpeas, herbs, onion etc.
  • Then roughly grate the carrot over the salad.
  • Finally, add yoghurt-tahini cream in blobs on top of the salad.


Recipe contains affiliate links. 


Calories: 149kcal | Carbohydrates: 16g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 464mg | Potassium: 394mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1477IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 1mg

If you’d like to learn more about chickpeas, check out my chickpea guide.

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