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grapefruit avocado salad with golden beets, crispy chickpeas, and feta - easy healthy lunch_eat in a day blood sugar balance

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

  • Author: Camille Styles
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.


Units Scale
  • 1 bunch golden beets, scrubbed and trimmed
  • 1 large (or 2 small) grapefruit, peel and pith removed
  • 2 avocados, cut into large chunks
  • 1 can chickpeas, rinsed and drained
  • extra-virgin olive oil
  • 1 teaspoon chili powder
  • garlic salt
  • 1 block feta, crumbled or sliced

for garnish:

  • lots of torn fresh herbs like cilantro, basil, or mint
  • flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

  • 2 cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 cup olive oil
  • zest and juice of 1 lime
  • 1 teaspoon dijon
  • 1 teaspoon turmeric
  • 1/4 cup rice vinegar
  • 2 tablespoons honey


  1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
  2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
  3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
  4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
  5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
  6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
  7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!


I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

  • Prep Time: 20
  • Cook Time: 60
  • Category: salad
  • Cuisine: vegetarian

Keywords: grapefruit avocado salad