Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish that celebrates the earthy sweetness of beets, the creamy texture of feta, and the protein power of chickpeas. This salad is perfect for lunch, dinner, or as a side at social gatherings. Tossed with a zesty homemade vinaigrette, it’s a refreshing yet satisfying option that can brighten any table. Ideal for busy weeknights, this recipe comes together quickly while offering endless versatility in serving options and ingredient variations.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional)
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the vinaigrette by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper in a jar or bowl until emulsified.
- In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
- Drizzle with the vinaigrette and toss gently to coat all ingredients evenly.
- Serve immediately over greens if desired and top with remaining feta cheese.
- Optionally chill for 15–30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg