🥗 Chickpea, Beet & Feta Salad
with Lemon-Garlic Vinaigrette | Mediterranean Style
🫒 Description
This Mediterranean Chickpea, Beet & Feta Salad combines tender chickpeas, sweet earthy beets, and creamy feta cheese, all tossed in a bright lemon-garlic vinaigrette. It’s colorful, protein-rich, and deeply satisfying while staying light and fresh. Perfect as a main salad, mezze dish, or nourishing side.
🧺 Ingredients (Serves 4)
Salad
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1½ cups cooked chickpeas (or 1 can, drained & rinsed)
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1½ cups cooked beetroot, diced (roasted or boiled)
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½ cup feta cheese, crumbled
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¼ cup red onion, finely sliced
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2 tbsp fresh parsley or dill, chopped
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Optional: arugula or baby spinach for a leafy base
Lemon-Garlic Vinaigrette
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3 tbsp extra-virgin olive oil
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Juice of 1 lemon
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1 small garlic clove, finely minced
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½ tsp Dijon mustard (optional)
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Salt & black pepper, to taste
👩🍳 Instructions
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Prepare the Salad Base
In a large bowl, combine chickpeas, beetroot, red onion, and fresh herbs. -
Make the Vinaigrette
In a small bowl or jar, whisk olive oil, lemon juice, garlic, mustard (if using), salt, and pepper. -
Toss Gently
Pour vinaigrette over salad and toss gently to coat. -
Add Feta
Sprinkle feta on top and fold lightly. -
Rest & Serve
Let sit for 10 minutes to allow flavors to blend. Serve chilled or at room temperature.
🍽 Mediterranean Serving Ideas
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As a light lunch with warm flatbread
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Alongside grilled chicken, fish, or lamb
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Part of a mezze platter
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Stuffed into pita or lettuce cups
❓ Q & A
Q: Can I use canned beetroot?
A: Yes—just drain well. Roasted beets give the best flavor, though.
Q: Is this salad good for meal prep?
A: Absolutely! It keeps well in the fridge for 3–4 days.
Q: Can I make it vegan?
A: Yes—skip feta or replace it with marinated tofu or olives.
Q: What herbs work best?
A: Parsley and dill are classic; mint adds a fresh twist.
Q: Is this salad good for digestion?
A: Yes—chickpeas provide fiber, olive oil supports digestion, and lemon adds freshness.
