Description
A fresh and satisfying Chickpea, Beet & Feta Salad with Lemon Garlic Vinaigrette made with tender chickpeas, sweet beets, creamy feta, and a bright, zesty dressing—perfect for quick lunches or light dinners.
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 tablespoons fresh parsley, chopped
2 cups arugula or mixed greens (optional, for serving)
Lemon-Garlic Vinaigrette
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup (optional)
Salt and black pepper, to taste
Instructions
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey if using, salt, and pepper until emulsified.
In a large bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
Drizzle the vinaigrette over the salad and toss gently until evenly coated.
Serve immediately over greens if desired and top with the remaining feta.
For best flavor, chill for 15–30 minutes before serving.
Notes
Roasted beets add deeper flavor if available.
This salad tastes even better after resting in the fridge.
Add toasted nuts for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15 mg