Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients

🥣 For the Salad:

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed

• 2 medium cooked beets, peeled and diced (roasted or boiled)

• 1 small red onion, thinly sliced

• 1 cup baby spinach or arugula (optional for freshness)

• ½ cup feta cheese, crumbled

• ¼ cup chopped walnuts or almonds (lightly toasted)

• 1 tablespoon chopped fresh parsley or mint (for garnish)

🍋 For the Lemon-Garlic Vinaigrette:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 garlic clove, finely minced

• 1 teaspoon Dijon mustard

• ½ teaspoon honey (optional, for balance)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Beets

   • If using raw beets, roast them at 400°F (200°C) for 35–40 minutes until tender, then peel and dice.
     (You can also use pre-cooked or canned beets for convenience.)

2. Make the Vinaigrette

   • In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until smooth and emulsified.

3. Assemble the Salad

   • In a large mixing bowl, combine chickpeas, diced beets, red onion, and spinach or arugula (if using).

   • Drizzle with the vinaigrette and toss gently to coat everything evenly.

4. Finish and Serve

   • Top with crumbled feta, toasted nuts, and fresh parsley or mint.

   • Serve chilled or at room temperature.

💡 Tips & Variations

• 🧡 Roasted flavor boost: Toss chickpeas in olive oil and roast at 400°F (200°C) for 15 minutes before adding.

• 🧄 Extra garlic lover? Add roasted garlic for a milder, sweeter note.

• 🌾 Make it a meal: Add quinoa, farro, or grilled chicken for extra protein.

• 🧀 No feta? Try goat cheese or ricotta salata instead.

• 🥬 Leafy upgrade: Mix in kale or baby greens for a heartier salad.

❓ Q&A

Q: Can I make this salad ahead of time?
A: Yes! Prepare it up to 1 day in advance and store in the fridge. Add the feta and nuts just before serving.

Q: Can I use canned beets?
A: Absolutely — just drain and rinse well to reduce excess brine flavor.

Q: What pairs well with this salad?
A: It’s perfect with grilled salmon, chicken, or a simple soup on the side.

Q: How long does it last in the fridge?
A: Store in an airtight container for 3 days — it even tastes better after marinating!