🥗 Chickpea, Beet & Feta Salad (Beetroot)
🌿 Description
Earthy roasted beetroot pairs with creamy feta and hearty chickpeas, all tossed in a bright lemon-garlic dressing. It’s refreshing, filling, and perfect for a light lunch or side dish.
🛒 Ingredients (Serves 3–4)
For the salad:
- 2 medium beetroot (roasted or boiled, peeled & diced)
- 1 can (400g) chickpeas, drained & rinsed
- ½ cup feta cheese, crumbled
- ¼ red onion, thinly sliced
- 1 small cucumber, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint (optional), chopped
For the lemon–garlic vinaigrette:
- 3 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tsp honey or maple syrup
- Salt & black pepper, to taste
👩🍳 Instructions
- Prepare beetroot
If raw, roast at 200°C for 35–40 minutes wrapped in foil until tender, then peel and dice. - Mix salad base
In a large bowl, combine chickpeas, beetroot, cucumber, red onion, parsley, and mint. - Make dressing
Whisk olive oil, lemon juice, garlic, honey, salt, and pepper until well combined. - Toss & finish
Pour dressing over salad and toss gently. Add crumbled feta on top and lightly mix. - Chill or serve fresh
Let sit for 10–15 minutes for best flavor, or refrigerate slightly before serving.
🍽️ Serving Ideas
- Serve with warm pita or flatbread
- Pair with grilled chicken or fish
- Add quinoa or avocado to make it more filling
❓ Q & A
Q: Can I use canned beetroot?
Yes, just drain well and pat dry to avoid excess moisture.
Q: How long does it last?
Up to 2–3 days in the fridge—flavors actually improve over time.
Q: Can I make it vegan?
Skip feta or use a plant-based alternative.
Q: Any extra add-ins?
Walnuts, arugula, or orange segments work beautifully.
