🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
🌿 Description
This salad is bright, earthy, and satisfying—perfect as a light meal or a side. Sweet roasted beets pair beautifully with creamy feta, while chickpeas add protein and a hearty texture. Everything is tied together with a zesty lemon-garlic vinaigrette that gives it a fresh, tangy kick.
🍽️ Ingredients
For the Salad:
- 2 medium beets (roasted and diced)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 cups arugula or mixed greens
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons walnuts (optional, for crunch)
For the Lemon-Garlic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
👩🍳 Instructions
- Roast the beets: Wrap in foil and roast at 200°C (400°F) for 40–50 minutes until tender. Cool, peel, and dice.
- In a large bowl, combine chickpeas, beets, red onion, greens, and parsley.
- Make the dressing: Whisk olive oil, lemon juice, zest, garlic, honey, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Sprinkle feta and walnuts on top.
- Serve immediately or chill for 15–20 minutes for deeper flavor.
❓ Q&A Section
Q1: Can I use canned beets instead of fresh?
Yes, just drain and rinse them well. Fresh roasted beets give better flavor, though.
Q2: Is this salad vegan?
Not as written, but you can skip feta or use a plant-based alternative.
Q3: How long does it last in the fridge?
Up to 2–3 days in an airtight container. Add greens fresh if storing longer.
Q4: Can I add protein?
Absolutely—grilled chicken, salmon, or tofu work great.
Q5: What can I substitute for feta?
Goat cheese or paneer are good alternatives.
Q6: Can I meal prep this?
Yes—store dressing separately and mix before serving to keep it fresh.