Name: Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
Prep time: 10 min
Total time: PT-491836H38M31S
Cuisine: Mediterranean
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; 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

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Introduction

This Chickpea, Beet & Feta Salad is a vibrant and nutritious dish perfect for a light lunch or a side. With earthy beets, creamy feta, and a zesty lemon-garlic vinaigrette, it’s bursting with fresh and satisfying flavors that come together effortlessly.

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
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

Step 1: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until well emulsified. Set aside.
Step 2: In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
Step 3: Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine all ingredients evenly.
Step 4: Serve immediately over a bed of greens if desired, and sprinkle with the remaining feta cheese on top.
Step 5 (Optional): Chill the salad in the fridge for 15–30 minutes before serving to allow the flavors to meld for best taste.

Tips & Variations

Use pre-cooked or roasted beets to save time without sacrificing flavor.
This salad makes a great make-ahead option as the flavors deepen after chilling.
Add toasted walnuts or sunflower seeds to the salad for a crunchy texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the greens are best added fresh at serving time. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A colorful salad stacked high on a white plate, with bright deep red beet cubes forming the base layer mixed with beige chickpeas, topped with small white crumbles of cheese and scattered green herb leaves. The salad shows fresh green dill and basil leaves as garnishes with a drizzle of light oil on the plate edges. The overall look is fresh, vibrant, and textured against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this salad?

It’s best to use cooked or roasted beets as raw beets are too firm and earthy. Cooking softens them and enhances their sweetness, making the salad more enjoyable.

Can I make the vinaigrette ahead of time?

Yes, the lemon-garlic vinaigrette can be made a day ahead and stored in the fridge. Just give it a good whisk before using, as the ingredients may separate over time.