Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette – A Vibrant & Flavorful Delight
This Chickpea Beet Feta Salad is a vibrant and nutritious dish, featuring earthy beets, hearty chickpeas, and creamy feta, all tossed with a zesty lemon-garlic vinaigrette. Perfect for a light lunch or colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
½ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine the chickpeas and diced beets.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the chickpea and beet mixture and toss gently to combine.
- Add the crumbled feta and toss again to evenly distribute the cheese.
- Garnish with chopped fresh parsley, if desired.
- Serve immediately or refrigerate for later enjoyment.
Notes
- Add diced avocado for a creamy texture and healthy fats.
- For extra crunch, sprinkle toasted walnuts or almonds on top.
- This salad can be made vegan by omitting the feta or using a plant-based feta alternative.
- Substitute roasted beets for canned for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 10mg
