Chickpea Beet Feta Salad (Print Version)
Vibrant Mediterranean dish combining earthy beets, chickpeas and feta with a zesty homemade lemon-garlic vinaigrette.
# Ingredients:
→ Main Ingredients
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
2 medium cooked beets, peeled and diced
03 -
1/2 cup crumbled feta cheese
04 -
1/4 cup red onion, thinly sliced
05 -
2 cups arugula or mixed greens (for serving)
06 -
2 tbsp chopped fresh parsley
→ Lemon-Garlic Vinaigrette
07 -
3 tbsp olive oil
08 -
1 1/2 tbsp fresh lemon juice
09 -
1 garlic clove, minced
10 -
1 tsp Dijon mustard
11 -
1/2 tsp honey or maple syrup (optional)
12 -
Salt and black pepper, to taste
# Steps:
01 -
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until emulsified. Set aside.
02 -
In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
03 -
Drizzle with the lemon-garlic vinaigrette and toss gently to combine.
04 -
Serve immediately over a bed of greens if desired, and top with the remaining feta.
05 -
Chill for 15–30 minutes before serving for optimal flavor development.
# Notes:
01 -
Use pre-cooked or roasted beets to save time.
02 -
Great as a make-ahead salad—flavors improve after chilling.
03 -
Try adding toasted walnuts or sunflower seeds for crunch.