Description
This refreshing Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is vibrant, nourishing, and full of bold flavors. Packed with protein-rich chickpeas, earthy beets, and creamy feta, it’s the perfect quick lunch or light dinner.
Ingredients
- 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
- Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper.
- In a large bowl, combine chickpeas, diced beets, red onion, parsley, and feta cheese.
- Pour the vinaigrette over the salad and toss gently to avoid staining everything too much with beet juice.
- Serve over arugula or mixed greens if desired.
Notes
- For meal prep, keep the dressing separate and add just before serving.
- Use pre-cooked beets to save time.
- Add walnuts or pumpkin seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean