Description
Chickpea, Beet, and Feta Salad with Lemon-Garlic Vinaigrette is a colorful and nutrient-packed dish bursting with earthy, tangy, and savory flavors. With hearty chickpeas, sweet roasted beets, creamy feta, and a zesty lemon-garlic vinaigrette, it’s perfect as a side or light meal.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 medium beets, roasted, peeled, and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
Lemon-Garlic Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine chickpeas, diced beets, feta cheese, red onion, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until emulsified.
- Pour the vinaigrette over the salad and toss gently to combine.
- Let sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
- Use pre-cooked or vacuum-packed beets to save time.
- Add arugula or spinach for a leafy green boost.
- For a vegan version, omit the feta or use a dairy-free alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: chickpea beet salad, lemon garlic vinaigrette, feta salad, healthy salad, Mediterranean salad