Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette
A vibrant and nourishing salad made with chickpeas, roasted beets, feta cheese, and fresh herbs, all tossed in a zesty lemon-garlic vinaigrette. Perfect as a side or light main dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked beets)
- Total Time: 15 minutes
- Yield: 4 servings (main) or 6 servings (side)
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted or boiled, peeled and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley or mint, chopped
- 1/4 red onion, finely sliced (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vinaigrette by whisking together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl or jar.
- In a large mixing bowl, combine chickpeas, chopped beets, feta, herbs, and red onion if using.
- Drizzle the vinaigrette over the salad and gently mix to coat all ingredients evenly.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
- Swap feta with goat cheese for a creamier variation.
- Add arugula or spinach for extra greens.
- Top with toasted walnuts or pistachios for crunch.
- Serve with grilled chicken or quinoa for more protein.
- Use balsamic vinegar in place of lemon juice for a deeper flavor profile.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
