Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
A vibrant and healthy Chickpea, Beet & Feta Salad tossed with a zesty Lemon-Garlic Vinaigrette. This colorful salad combines the sweetness of roasted beets with the creamy tang of feta and the hearty texture of chickpeas, all brought together with a fresh, citrusy dressing perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Lemon-Garlic Vinaigrette
- 3 tablespoons olive oil (divided: 1 tablespoon for roasting, 2 tablespoons for dressing)
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Roast Beets: Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until the beets are tender when pierced with a fork. Remove and let them cool to room temperature.
- Combine Salad Ingredients: In a large bowl, mix the cooled roasted beets, drained chickpeas, crumbled feta cheese, and chopped parsley to build the salad base.
- Make Vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice and zest, minced garlic, Dijon mustard, and salt and pepper to taste until well combined to create the lemon-garlic vinaigrette.
- Toss Salad: Pour the vinaigrette over the salad mixture and gently toss to coat all the ingredients evenly with the dressing.
- Serve or Chill: Serve the salad immediately for best freshness, or refrigerate it until ready to serve to allow flavors to meld.
Notes
- You can roast the beets a day ahead for convenience and save time during salad assembly.
- Adjust the amount of garlic and lemon juice in the vinaigrette according to your personal taste preferences.
- This salad can be served as a light main dish or a flavorful side.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- Leftovers keep well refrigerated for up to 2 days.
Keywords: chickpea salad, beet salad, feta salad, lemon garlic vinaigrette, roasted beets, healthy salad, Mediterranean salad
