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Chickpea Beet Feta Salad with Lemon Dressing Recipe

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4.4 from 109 reviews

A vibrant and nutritious Chickpea Beet Feta Salad featuring tender chickpeas, earthy cooked beets, and creamy feta cheese tossed in a zesty lemon-garlic vinaigrette. This fresh and easy-to-make salad is perfect as a light lunch or a colorful side dish, offering a balance of protein, fiber, and bold flavors with a refreshing herb garnish.

Ingredients

Salad

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium cooked beets, peeled and diced
  • ½ cup crumbled feta cheese
  • Fresh parsley, chopped (optional)

Lemon-Garlic Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Combine salad ingredients: In a large bowl, gently mix the drained and rinsed chickpeas with the peeled, diced cooked beets to create the base of your salad.
  2. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper until the dressing is well emulsified and flavorful.
  3. Toss salad with dressing: Pour the vinaigrette over the chickpeas and beets mixture, tossing gently to evenly coat all ingredients with the dressing.
  4. Add feta cheese: Sprinkle the crumbled feta cheese on top of the dressed salad and toss lightly once more to distribute the feta evenly throughout.
  5. Garnish and serve: Optionally sprinkle chopped fresh parsley for a burst of color and freshness. Serve the salad immediately or refrigerate to chill before serving.

Notes

  • This salad can be served chilled or at room temperature, making it versatile for any season.
  • Use cooked beets that are roasted or boiled according to your preference.
  • For a vegan option, substitute the feta cheese with a plant-based cheese or omit it entirely.
  • The salad holds well for up to 2 days when refrigerated but is best enjoyed fresh.
  • Add a handful of chopped walnuts or sunflower seeds for extra crunch and nutrition.