Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
A vibrant and nutritious Chickpea, Beet & Feta Salad tossed with a zesty Lemon-Garlic Vinaigrette. This refreshing salad combines hearty chickpeas, sweet roasted beets, tangy feta cheese, and crisp red onion for a deliciously balanced meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 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
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
- Prepare the vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper until the mixture is well emulsified and combined.
- Combine salad ingredients: In a large mixing bowl, add the drained chickpeas, diced cooked beets, thinly sliced red onion, chopped fresh parsley, and half of the crumbled feta cheese. Gently toss these ingredients together.
- Toss with vinaigrette: Drizzle the prepared lemon-garlic vinaigrette over the salad mixture and toss gently to evenly coat all the ingredients without breaking the chickpeas or beets.
- Serve: Serve the salad immediately over a bed of arugula or mixed greens if desired. Sprinkle the remaining feta cheese on top for garnish and additional flavor.
- Optional chilling: For best flavor, cover and chill the salad in the refrigerator for 15 to 30 minutes before serving to allow the flavors to meld.
Notes
- Cooked beets can be prepared ahead of time by roasting or boiling, then peeled and diced.
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
- The honey in the vinaigrette is optional and can be replaced with maple syrup for a vegan option, or left out for a less sweet dressing.
- Using fresh lemon juice instead of bottled provides brighter flavor for the vinaigrette.
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 2 days.
