🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
✨ Description
This Mediterranean-inspired salad combines earthy roasted beets, creamy chickpeas, and tangy feta cheese, all tossed in a zesty lemon-garlic vinaigrette. It’s refreshing, protein-rich, and perfect for a light meal or elegant side dish.
🛒 Ingredients
For the Salad:
- 2 cups cooked chickpeas (or 1 can, drained & rinsed)
- 2 medium beets (roasted or boiled, diced)
- ½ cup feta cheese (crumbled)
- ¼ red onion (thinly sliced)
- 1 small cucumber (chopped)
- 2 tbsp fresh parsley (chopped)
For the Lemon-Garlic Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic (minced)
- 1 tsp honey (optional)
- Salt & black pepper to taste
👩🍳 Instructions
- Prepare beets
Roast at 200°C (400°F) for 30–40 minutes or boil until tender. Let cool, peel, and dice. - Make vinaigrette
In a small bowl, whisk together olive oil, lemon juice, garlic, honey, salt, and pepper. - Assemble salad
In a large bowl, combine chickpeas, beets, onion, cucumber, and parsley. - Toss & finish
Pour dressing over salad and gently toss. Top with crumbled feta. - Serve
Enjoy immediately or chill for 20 minutes for deeper flavor.
🔥 Pro Tips
- Roast beets instead of boiling for deeper sweetness
- Add arugula or spinach for extra greens
- Toasted walnuts or almonds add a delicious crunch
🍽️ Serving Ideas
- Serve alongside grilled chicken or fish
- Stuff into pita bread for a quick lunch
- Pair with hummus and warm flatbread for a full Mediterranean spread
❓ Q&A
Q: Can I use canned beets?
A: Yes, but fresh roasted beets give the best flavor and texture.
Q: How long does it last?
A: Up to 3 days in the fridge (add feta just before serving for freshness).
Q: Can I make it vegan?
A: Swap feta with avocado or a plant-based cheese.
Q: Is it good for weight loss?
A: Yes! It’s high in fiber and protein, which helps keep you full.
