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

Introduction

This Chickpea, Beet & Feta Salad is a vibrant and nutritious dish that combines earthy beets with creamy feta and protein-packed chickpeas. Tossed in a zesty lemon-garlic vinaigrette, it makes a refreshing and satisfying meal or side.

Ingredients

• 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, for serving)
• 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 or maple syrup (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper until well combined and emulsified. Set aside.
2. Step 2: In a large mixing bowl, combine the chickpeas, diced beets, red onion, chopped parsley, and half of the crumbled feta cheese.
3. Step 3: Drizzle the lemon-garlic vinaigrette over the salad ingredients and toss gently to coat everything evenly.
4. Step 4: Serve the salad immediately over a bed of arugula or mixed greens if desired. Sprinkle the remaining feta cheese on top for garnish.
5. Step 5: For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving, though this step is optional.

Tips & Variations

• Roast the beets yourself for a fresher taste and firmer texture instead of using pre-cooked beets.
• Add toasted walnuts or pine nuts for extra crunch.
• Swap feta for goat cheese for a creamier, tangier flavor.
• Include fresh herbs like dill or mint to enhance the freshness.
• If you prefer a vegan option, omit the feta or use a plant-based cheese alternative.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but chilling it allows the flavors to meld beautifully. If needed, toss gently before serving again. Note that the greens are best added fresh at serving time to prevent wilting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked beets?

Raw beets are quite firm and earthy, so it’s best to use cooked beets for this salad. Roasting or boiling the beets softens their texture and enhances their natural sweetness, balancing the salad flavors.

Is this salad suitable for meal prep?

Yes, you can prepare the salad components and vinaigrette separately and combine them just before eating to keep the greens fresh. The chickpeas, beets, and dressing hold up well refrigerated for a couple of days.

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

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★★★★★

4.9 from 324 reviews

A vibrant and nutritious Chickpea, Beet & Feta Salad tossed in a zesty lemon-garlic vinaigrette. This refreshing salad blends the earthiness of beets with the creamy tang of feta, crisp red onions, and protein-rich chickpeas, all enhanced by a bright and flavorful dressing. Perfect as a light lunch or a healthy side dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming cooked beets purchased; additional 45 minutes if roasting beets from scratch)
• Total Time: 15 minutes (plus optional chilling time of 15-30 minutes)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad:

• 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, for serving)
• 2 tbsp chopped fresh parsley

Lemon-Garlic Vinaigrette:

• 3 tbsp olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup (optional)
• Salt and black pepper, to taste

Instructions

1. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper until the mixture is well emulsified and creamy. Set aside to allow the flavors to meld.
2. Mix Salad Ingredients: In a large mixing bowl, combine the drained chickpeas, diced cooked beets, thinly sliced red onion, chopped parsley, and half of the crumbled feta cheese. Toss gently to combine the ingredients evenly.
3. Dress the Salad: Drizzle the prepared lemon-garlic vinaigrette over the chickpea and beet mixture. Toss gently to ensure all ingredients are coated with the flavorful dressing.
4. Serve: Lay down a bed of arugula or mixed greens on serving plates if using. Spoon the salad over the greens and sprinkle the remaining feta cheese on top for added creaminess and presentation.
5. Optional Chilling: For best flavor, cover and chill the salad in the refrigerator for 15 to 30 minutes before serving to allow the flavors to meld and intensify.

Notes

• You can roast your own beets if preferred, wrapped in foil and baked at 400°F for about 45 minutes until tender.
• Use maple syrup instead of honey to make the vinaigrette vegan-friendly.
• The salad can be served immediately or chilled for a more refreshing taste.
• For added texture, consider sprinkling toasted walnuts or pumpkin seeds on top.
• Arugula adds a peppery bite, but mixed greens or baby spinach can be substituted.

Keywords: chickpea salad, beet salad, feta cheese, lemon garlic vinaigrette, healthy salad, Mediterranean salad, vegetarian salad