Description
This vibrant Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette is a refreshing and nutritious dish combining earthy beets, protein-packed chickpeas, and tangy feta cheese. Tossed in a zesty lemon-garlic dressing and garnished with fresh parsley, it’s perfect as a light lunch or a colorful side salad.
Ingredients
Scale
Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- ½ cup crumbled feta cheese
- Chopped fresh parsley, for garnish (optional)
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground pepper, to taste
Instructions
- Prepare the Beets: If not already cooked, boil or roast the beets until tender, then peel and dice them into bite-sized pieces.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, and minced garlic until well combined. Season with salt and freshly ground pepper to taste.
- Combine Ingredients: In a large bowl, add the drained and rinsed chickpeas, diced beets, and crumbled feta cheese.
- Toss the Salad: Pour the lemon-garlic vinaigrette over the chickpea mixture. Gently toss everything together until the ingredients are evenly coated with the dressing.
- Garnish and Serve: Sprinkle chopped fresh parsley on top, if desired, for a burst of freshness and color. Serve immediately or chill for 15-20 minutes to enhance the flavors.
Notes
- You can roast the beets in advance to save time; wrap in foil and bake at 400°F (200°C) for about 45 minutes until tender.
- This salad pairs well with grilled chicken or fish for a heartier meal.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- Adjust seasoning according to your taste, adding more lemon juice or garlic if preferred.
Keywords: chickpea salad, beet salad, feta cheese, lemon vinaigrette, Mediterranean salad, healthy salad, vegetarian salad