Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette

Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette

🧾 Ingredients (Serves 3–4)

For the Salad:

• 1 can (400g) chickpeas, drained & rinsed

• 2 medium cooked beets, peeled & diced

• ½ cup feta cheese, crumbled

• ¼ red onion, thinly sliced

• ¼ cup fresh parsley or dill, chopped

• ¼ cup cucumber, diced (optional)

• 2 tbsp toasted walnuts or sunflower seeds (optional)

For Lemon Garlic Vinaigrette:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, minced

• 1 tsp honey or maple syrup

• Salt & black pepper to taste

👨‍🍳 Instructions

Step 1: Prepare the Dressing

1. In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, honey, salt, and pepper.

2. Taste and adjust seasoning.

Step 2: Assemble the Salad

1. In a large bowl, combine chickpeas, beets, onion, cucumber, and herbs.

2. Drizzle the lemon garlic vinaigrette over the salad.

3. Toss gently to coat everything evenly.

Step 3: Finish & Serve

1. Sprinkle feta cheese on top.

2. Add nuts or seeds for crunch.

3. Chill for 10–15 minutes before serving (optional but recommended).

❓ Q & A

Q1: Can I use canned beets?

Yes! Just rinse them well to remove excess brine.

Q2: Is this salad good for meal prep?

Absolutely! It stays fresh in the fridge for 2–3 days.

Q3: Can I make this vegan?

Yes! Replace feta with vegan feta or avocado cubes.

Q4: What can I serve this with?

This salad pairs well with:

• Grilled chicken

• Baked salmon

• Pita & hummus

• Quinoa bowls

Q5: Can I add more veggies?

Of course! Try spinach, arugula, cherry tomatoes, or bell peppers.