Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Bright, colorful, and packed with flavor, this Chickpea, Beet & Feta Salad is the perfect balance of earthy, tangy, and creamy notes. It’s quick to prepare, nutrient-rich, and ideal for lunch, dinner, or even as a side dish at a gathering. The lemon-garlic vinaigrette ties all the ingredients together with a zesty punch.
🥗 Why You’ll Love This Salad
Nutritious & filling: Chickpeas provide plant-based protein, fiber, and essential minerals. Beets are packed with antioxidants and vitamins, while feta adds a creamy, salty contrast.
Bright & colorful: Deep red beets, golden chickpeas, and crumbled white feta make this salad visually appealing.
Quick & easy: Ready in under 30 minutes, perfect for busy weekdays.
Versatile: Great as a light meal on its own or a side dish for grilled meats or roasted vegetables.
🌿 Ingredients
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, diced
½ cup crumbled feta cheese
¼ cup chopped fresh parsley (optional)
¼ cup thinly sliced red onion (optional)
For the Lemon-Garlic Vinaigrette:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
½ teaspoon Dijon mustard
Salt and pepper to taste
🥄 Instructions
Prepare the beets: Roast or boil until tender, then dice into bite-sized pieces.
Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, combine chickpeas, beets, feta, parsley, and red onion.
Dress the salad: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serve: Best enjoyed immediately, but flavors deepen if allowed to rest for 10–15 minutes.
🌟 Tips for the Best Salad
Use fresh herbs: Parsley or dill adds a bright, fresh flavor.
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