Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a delightful dish that bursts with flavor and nutrition. This vibrant salad combines earthy beets, protein-packed chickpeas, and creamy feta, all drizzled with a zesty lemon-garlic vinaigrette. It’s perfect for a quick lunch or as a colorful side at family gatherings.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 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)
- 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
- Prepare the vinaigrette by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper in a small bowl until well combined.
- In a large mixing bowl, combine chickpeas, diced beets, red onion, chopped parsley, and half of the feta cheese. Toss gently to mix.
- Drizzle the vinaigrette over the salad mixture and toss gently to coat without breaking up the chickpeas too much.
- Serve the salad over arugula or mixed greens if desired; top with remaining feta cheese. Chill for 15–30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg