🥗 Chickpea, Beetroot & Feta Salad with Lemon-Garlic Vinaigrette
📝 Description
This colorful salad combines sweet roasted beetroot, creamy feta, and protein-rich chickpeas, all tossed in a bright lemon-garlic vinaigrette. It’s a perfect balance of flavors—earthy, tangy, and slightly sweet—making it ideal as a light meal or a side dish.
🛒 Ingredients
For the salad:
- 2 medium beetroot, cooked and diced (roasted or boiled)
- 1 cup canned chickpeas, rinsed & drained
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped
For the lemon-garlic vinaigrette:
- 3 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp honey (optional)
- Salt & black pepper, to taste
👩🍳 Instructions
- Prepare the beetroot
If using raw beetroot, roast at 200°C (400°F) for 35–40 minutes until tender, then peel and dice. - Make the dressing
In a small bowl, whisk olive oil, lemon juice, garlic, honey, salt, and pepper. - Assemble the salad
In a large bowl, combine beetroot, chickpeas, cucumber, and red onion. - Toss & finish
Drizzle dressing over and toss gently. Add feta and herbs last to keep texture intact. - Serve
Enjoy immediately or chill for 20 minutes to deepen flavors.
🌿 Mediterranean Tips
- Add arugula or spinach for extra greens
- Sprinkle toasted walnuts or almonds for crunch
- Swap feta for goat cheese for a creamier texture
- Add orange segments for a sweet citrus twist
❓ Q & A
Q: Can I use canned beetroot?
A: Yes—just drain well and slice or dice.
Q: Is this salad good for weight loss?
A: Yes! It’s high in fiber and protein, which helps keep you full.
Q: How long does it last?
A: Up to 3 days in the fridge, though best enjoyed fresh.
Q: Can I make it vegan?
A: Simply omit feta or use a plant-based alternative.
Q: What pairs well with this salad?
A: Grilled chicken, fish, or pita bread with hummus.
