Description
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant, nutrient-packed salad that’s both hearty and refreshing. Earthy beets, creamy feta, and protein-rich chickpeas come together with a zesty homemade vinaigrette.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional, for serving)
- 2 tbsp chopped fresh parsley
- For the Lemon-Garlic Vinaigrette:
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until emulsified. Set aside.
- In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
- Drizzle with the lemon-garlic vinaigrette and toss gently to combine.
- Serve immediately over a bed of greens if desired, and top with the remaining feta.
- Chill for 15–30 minutes before serving for best flavor (optional).
Notes
- Use pre-cooked or roasted beets to save time.
- Great as a make-ahead salad—flavors improve after chilling.
- Try adding toasted walnuts or sunflower seeds for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: chickpea beet salad, feta salad, lemon garlic vinaigrette, vegetarian salad, healthy lunch