Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

This vibrant Mediterranean-style salad is packed with earthy beets, protein-rich chickpeas, and creamy feta cheese. The bright lemon-garlic vinaigrette ties everything together for a refreshing, nutritious dish that works perfectly as a light lunch, side salad, or meal-prep option.

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🥬 Ingredients

• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)

• 2 medium roasted beets, diced

• ½ cup crumbled feta cheese

• ½ small red onion, thinly sliced

• 1 cucumber, diced

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons toasted walnuts or pecans (optional)

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🍋 Lemon-Garlic Vinaigrette

• 3 tablespoons olive oil

• Juice of 1 lemon

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• ½ teaspoon honey (optional)

• Salt and black pepper to taste

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👩‍🍳 Instructions

1. Prepare the vegetables
   Dice the roasted beets, slice the red onion, and chop the cucumber and parsley.

2. Make the vinaigrette
   In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper.

3. Assemble the salad
   In a large bowl, combine chickpeas, beets, cucumber, and red onion.

4. Dress the salad
   Pour the lemon-garlic vinaigrette over the mixture and toss gently.

5. Add toppings
   Sprinkle crumbled feta cheese, parsley, and toasted nuts on top.

6. Serve
   Serve immediately or chill for 20 minutes for even better flavor.

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🍽️ Serving Ideas

• Serve over mixed greens for a bigger salad

• Pair with grilled chicken or fish

• Enjoy with warm pita bread

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❓ Q & A

Q: Can I use canned beets?
Yes, but roasted fresh beets give the best flavor and texture.

Q: Is this salad meal-prep friendly?
Yes! It keeps well in the fridge for 2–3 days.

Q: Can I make it vegan?
Simply omit the feta cheese or replace it with a plant-based alternative.

Q: What other herbs work well?
Fresh mint or dill add a delicious Mediterranean flavor.