Here’s a delicious Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette recipe — it’s fresh, vibrant, and packed with flavor! Perfect as a light lunch, side dish, or a potluck favorite.
🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
📝 Ingredients
For the Salad:
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1½ cups cooked chickpeas (or 1 can, drained and rinsed)
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2 medium beets, roasted or boiled, peeled and cubed
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½ cup crumbled feta cheese
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¼ red onion, thinly sliced (optional)
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½ cup chopped fresh parsley or mint (or a mix)
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1 small cucumber, diced (optional for crunch)
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Salt & black pepper to taste
For the Lemon-Garlic Vinaigrette:
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3 tbsp extra virgin olive oil
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1½ tbsp fresh lemon juice
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1 small garlic clove, finely minced
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1 tsp Dijon mustard (optional for extra tang)
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Salt & pepper, to taste
🥄 Instructions
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Cook or Roast Beets:
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Roasting: Wrap whole beets in foil and roast at 400°F (200°C) for 45–60 minutes until fork-tender. Cool, peel, and dice.
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Boiling: Boil peeled beets for ~30 minutes until tender. Cool and dice.
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Make the Vinaigrette:
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In a small bowl or jar, whisk together lemon juice, minced garlic, mustard (if using), salt, and pepper.
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Slowly drizzle in olive oil while whisking to emulsify.
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Assemble the Salad:
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In a large bowl, combine chickpeas, diced beets, cucumber, onion, and herbs.
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Pour the vinaigrette over the salad and toss gently to coat.
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Fold in the crumbled feta last to keep it from dissolving into the dressing.
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Serve:
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Taste and adjust seasoning. Serve chilled or at room temperature.
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Can be made ahead — flavors get better after 1–2 hours in the fridge.
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🌿 Optional Add-Ins
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Arugula or baby spinach for greens
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Toasted walnuts or sunflower seeds for crunch
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Orange segments for a sweet contrast