Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a bright and refreshing dish that brings together simple yet delicious ingredients. This salad is not only colorful but also packed with nutrients, making it a fantastic choice for a light lunch or a side dish.

Why Make This Recipe

This salad is easy to prepare and can be served for various occasions, from casual family dinners to more formal gatherings. The combination of chickpeas, beets, and feta cheese provides a satisfying mix of protein, fiber, and flavor. Plus, the lemon-garlic vinaigrette adds a zesty kick that complements the sweetness of the beets beautifully.

How to Make Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted and diced
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Optional: arugula or mixed greens for serving

Directions:

In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large mixing bowl, combine chickpeas, diced roasted beets, red onion, and parsley.
Pour the vinaigrette over the salad and toss gently to combine.
Add crumbled feta cheese and give the salad a light toss, keeping some feta visible for presentation.
Serve as is or over a bed of arugula or mixed greens.

How to Serve Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

You can serve this salad in a bowl on its own or over a bed of arugula or mixed greens. It makes an excellent side dish for grilled meats or a vegetarian meal when served with crusty bread.

How to Store Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

If you have any leftovers, store the salad in an airtight container in the fridge. It will stay good for about 2-3 days. However, keep in mind that the feta cheese may become softer over time.

Tips to Make Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

For added flavor, roast the beets with olive oil, salt, and pepper before dicing them.
Use fresh herbs like dill or cilantro for a different twist.
You can add nuts like walnuts or almonds for an extra crunch.

Variation

Feel free to swap the chickpeas for black beans or add cooked quinoa for a grain boost. You can also change the feta cheese to goat cheese or omit it entirely for a vegan version.

FAQs

1. Can I make the salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the vinaigrette separate until you’re ready to serve to prevent the salad from getting soggy.

2. What can I do with leftover beets?
Leftover roasted beets can be used in other salads, added to smoothies, or even eaten as a healthy snack.

3. Is this salad vegan?
No, this salad contains feta cheese, but you can make it vegan by omitting the cheese or using a vegan cheese alternative.