A vibrant, refreshing salad bursting with earthy beets, creamy feta, protein-packed chickpeas, and a zesty lemon-garlic vinaigrette.
Ingredients
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced (roasted or boiled)
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley or dill, chopped (optional, for freshness)
For the Lemon-Garlic Vinaigrette:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced (or ½ tsp garlic powder)
- 1 tsp Dijon mustard (optional, for tang)
- 1 tsp honey or maple syrup (optional, for balance)
- Salt & black pepper, to taste
Instructions
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Prepare the beets:
- If using raw beets, roast them at 400°F (200°C) for 35–45 minutes until tender, then peel and dice. (Or boil until fork-tender, about 25–30 minutes).
- If using pre-cooked beets, simply dice them into bite-sized cubes.
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Make the vinaigrette:
- In a small jar or bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until emulsified.
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Assemble the salad:
- In a large bowl, combine chickpeas, diced beets, and parsley/dill.
- Pour the vinaigrette over and toss gently to coat everything evenly.
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Add feta:
- Sprinkle crumbled feta cheese on top, and give it one light stir.
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Chill & serve:
- Cover and refrigerate for at least 15 minutes for the flavors to meld. Serve chilled or at room temperature.
Storage
- Keeps well in the refrigerator for 2–3 days in an airtight container.
- Stir before serving as the vinaigrette may settle at the bottom.
✅ Serving Tip: Pair this with grilled chicken or salmon for a complete meal, or enjoy it as a light vegetarian lunch with some crusty bread.
