This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant, nutrient-packed dish that combines earthy beets, creamy feta, and protein-rich chickpeas in a zesty lemon-garlic dressing. Perfect for lunch, dinner, or even as a side dish, this salad is both satisfying and refreshing, with flavors that dance on your palate. Plus, it’s packed with vitamins, fiber, and healthy fats—making it a guilt-free delight!
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
Servings: 4–6 people
Prep Time: 20 minutes
Cook Time: None (if using pre-cooked beets)
Total Time: 20 minutes
Ingredients
For the Salad:
- 4 medium-sized cooked beets (roasted or boiled), peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 large cucumber, diced
- 1/2 cup pitted Kalamata olives, halved
- A handful of fresh parsley or dill, chopped
- Salt and pepper, to taste
For the Lemon-Garlic Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1/4 teaspoon Dijon mustard (optional, for emulsification)
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Beets
If you’re starting with raw beets, roast them in the oven at 400°F (200°C) for about 45 minutes or boil them until tender (about 25–30 minutes). Let them cool before peeling and dicing. Alternatively, use pre-cooked beets from the store for convenience.
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