Vibrant, refreshing, and loaded with Mediterranean flavor, this Chickpea, Beet & Feta Salad balances earthy tender beets, creamy feta, and hearty chickpeas tossed in a bright lemon-garlic dressing!
Why You’ll Love This Recipe
High-Fiber & Nutrient-Dense: Packed with plant-based protein, iron, and gut-healthy fiber.
Meal-Prep Champion: Holds up exceptionally well in the fridge without getting soggy.
Vibrant & Colorful: Makes a stunning side dish or hearty stand-alone lunch.
Essential Kitchen Equipment
Large Salad Bowl: To toss the ingredients together gently.
Small Mason Jar or Whisk: For emulsifying the zesty lemon-garlic dressing.
Ingredients
For the Salad:
1 can (15 oz) Chickpeas (rinsed and drained)
2 medium Cooked or roasted beets (diced into bite-sized cubes)
1/2 cup Feta cheese (crumbled or cubed)
1/4 cup Fresh parsley or cilantro (finely chopped)
2 tbsp Red onion or green onion (finely diced)
For the Lemon-Garlic Vinaigrette:
3 tbsp Extra virgin olive oil
2 tbsp Fresh lemon juice (about 1 lemon)
1 clove Garlic (minced)
1/2 tsp Dijon mustard
Salt & freshly cracked black pepper (to taste)
Step-by-Step Instructions
1. Whisk Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Whisk vigorously until smooth and emulsified.
2. Combine Base: In a large mixing bowl, add the drained chickpeas, diced cooked beets, chopped parsley, and diced onion.
3. Drizzle & Toss: Pour the lemon-garlic dressing over the chickpea and beet mixture. Toss gently to coat everything evenly.
4. Add Feta: Gently fold in the crumbled feta cheese right at the end so it keeps its shape and doesn’t turn entirely pink.
5. Serve or Chill: Garnish with extra fresh parsley and serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld!
Chef’s Tips
Pre-Cooked Beets Save Time: Buy pre-cooked, vacuum-sealed beets (uncooked in plain juice) to make this recipe in under 10 minutes.
Layer Feta Last: Adding the feta cheese at the very end prevents the beet juice from staining all the cheese deep red before serving.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~230 kcal
Protein: 8g
Net Carbs: 22g
Fat: 11g
Frequently Asked Questions (FAQ)
How long will this salad stay fresh in the fridge?
Stored sealed in an airtight container, this salad stays fresh and delicious for up to 3 to 4 days.