Chickpea, Beet, and Feta Salad with Lemon-Garlic Vinaigrette
A vibrant, protein-packed salad made with earthy roasted beets, hearty chickpeas, and creamy feta cheese tossed in a fresh lemon-garlic vinaigrette. Perfect as a side or light main dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pre-cooked beets)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 medium beets, roasted or boiled, peeled and diced
- ½ cup (≈ 75 g) feta cheese, crumbled
- ¼ red onion, thinly sliced (optional)
- 3 tablespoons extra-virgin olive oil
- 2½ tablespoons fresh lemon juice
- 1 medium garlic clove, finely grated or minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the beets by roasting or boiling them until fork-tender. Once cooled, peel and dice into bite-sized pieces.
- In a large mixing bowl, combine the chickpeas, diced beets, sliced red onion (if using), and crumbled feta.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
- Pour the vinaigrette over the salad and gently toss to combine.
- Taste and adjust seasoning if needed. Add more lemon juice, salt, or pepper as desired.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Use pre-cooked vacuum-sealed beets for quicker prep.
- Add chopped herbs like parsley or mint for extra freshness.
- For a vegan version, omit feta or use a plant-based alternative.
- Include diced cucumber, nuts, or olives for more texture and flavor.
- The salad keeps well for 2–3 days in the fridge, making it great for meal prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
