Chickpea Beetroot Salad

"This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer."
photo by Jubes photo by Jubes
photo by Jubes
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Jubes photo by Jubes
photo by JustJanS photo by JustJanS
Ready In:




  • Comine beetroot, apple, onion, feta cheese, chickpeas and parsely in a big bowl.
  • In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
  • Pour over veggies and combine. Allow flavours to blend for 20 minutes.
  • Enjoy!
  • Note: For a change you can also make this using mozarella cheese and fresh thyme.

Questions & Replies

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  1. Jubes
    Great salad! We loved the combination of the beets, feta cheese and apple. The parsley and dressing were perfect too. I would like to give you more than 5 stars as this was a really good salad. Creaminess from the feta and crunch from the granny smith apples that I used and tang from the beetroot. Photo also to be posted
  2. carolarayrn
    I really like this salad. I make it and eat it for several days. It keeps really well and even gets better with time! I leave out the onion and it’s still delicious!
  3. Rita1652
    I Love beets, feta and chickpeas so how could I have gone wrong? Tasty good! Tarragon, lemon thyme, oregano and mint would have been a really nice addition along with the parsley. I also added more lemon juice. Onions are a must so don't omit them. I did add lots of black pepper and a touch of salt. Thanks for a tasty salad.The leftovers do produce a lovely red color. ;)
    I used fresh local beets and replaced feta with myzithra for a change. Fresh herb in the garden. Next time, I'll substitute part golden beets for the red ones to add more color. Reviewed for Veg Tag September.
  5. januarybride
    Nice no-cook lunch for a hot summer's day. I think the feta really pulled it all together nicely. I used red delicious apples, as that's all I had on hand, but I think it would be much better with granny smiths. Thanks for posting!


  1. Debbwl
    Loved all the textures and flavors in this salad. The crunch of the sweet apple and the salty sharpness of the feta are such a complement to the earth flavors of the chickpeas and beats. With the parsley and lemon giving it a fresh edge. Made using canned diced beats we do not have vacuum packed beats were I live. Also used raspberry balsamic vinegar instead of red wine vinegar. Thanks so much for the post.



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