Description
A vibrant and nutritious Chickpea, Beet & Feta Salad tossed in a zesty Lemon-Garlic Vinaigrette. This salad combines the earthiness of roasted beets with the protein-packed chickpeas, tangy feta, and fresh greens, making it a perfect light lunch or side dish.
Ingredients
Scale
Salad Ingredients
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
For the Lemon-Garlic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the beets. Wrap the whole medium beets in foil and roast them in a preheated oven at 400°F (200°C) for 45 to 60 minutes until tender when pierced with a fork. After roasting, let them cool completely, then peel off the skins and dice into bite-sized pieces.
- Combine salad ingredients. In a large mixing bowl, add the diced roasted beets, drained chickpeas, crumbled feta cheese, finely chopped red onion, fresh mixed greens or baby spinach, and chopped parsley. Toss gently to mix the ingredients evenly.
- Prepare the vinaigrette. In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until the dressing is well emulsified and smooth.
- Toss the salad with vinaigrette. Pour the prepared lemon-garlic vinaigrette over the salad mixture. Toss gently but thoroughly to ensure every ingredient is coated with the flavorful dressing.
- Serve or chill. The salad can be served immediately for a fresh, crisp texture, or chilled in the refrigerator for about 30 minutes to allow the flavors to meld and intensify before serving.
Notes
- Roasting beets can be done ahead of time; store them peeled and diced in the fridge for up to 3 days for convenience.
- For a nuttier flavor, consider adding toasted walnuts or almonds.
- This salad is delicious served chilled or at room temperature.
- Adjust the amount of garlic and lemon juice in the vinaigrette to suit your taste preference.
- For a vegan version, omit the feta cheese or substitute it with a plant-based cheese alternative.
