Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette!

Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette

Serves: 2

Prep time: 10 minutes

Diet: Vegetarian, Gluten-Free

Ingredients:

For the Salad:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)

• 1 medium-sized beet, roasted or boiled (peeled and cut into cubes)

• 1/4 cup crumbled feta cheese (use plant-based feta for a vegan version)

• 1/4 red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1 handful fresh parsley, chopped

• 1 tablespoon olive oil (for the salad)

For the Lemon-Garlic Vinaigrette:

• 2 tablespoons fresh lemon juice

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

• Optional: 1 teaspoon maple syrup or honey for sweetness

Instructions:

1. Prepare the Beets:
   If you haven’t already, roast or boil the beet.

   • Roasting: Wrap the beet in foil and roast it at 400°F (200°C) for about 40-45 minutes until it’s tender. Let it cool and peel.

   • Boiling: Peel and cut the beet into chunks. Boil in water for 30-35 minutes until tender. Drain and cool.

2. Make the Vinaigrette:
   In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, and salt & pepper to taste. Add a little maple syrup or honey if you like a sweeter dressing.

3. Assemble the Salad:
   In a large bowl, combine the cooked chickpeas, roasted beet cubes, sliced red onion, cherry tomatoes, and crumbled feta cheese.

4. Add Dressing:
   Drizzle the vinaigrette over the salad and toss gently until everything is coated.

5. Garnish and Serve:
   Garnish with chopped parsley and drizzle with a little more olive oil if desired. Serve immediately and enjoy!

Q&A for Extra Clarity:

Q: Can I use canned beets instead of fresh ones?

A: Yes, you can! Canned beets will work fine for convenience, but fresh roasted or boiled beets will give the salad a richer flavor. Just drain and rinse the canned beets before adding them to the salad.

Q: How can I make this salad vegan?

A: Simply replace the feta with a vegan feta or omit it entirely for a lighter version. You can also add some avocado for creaminess!

Q: Can I prepare this salad ahead of time?

A: Yes! You can prep the ingredients (chop the veggies, cook the chickpeas, etc.) and store them in the fridge. Assemble the salad just before serving to keep everything fresh and crispy.

Q: What other ingredients could I add?

A: You could add other veggies like cucumber, bell peppers, or spinach for extra crunch and nutrients. You can also toss in some roasted nuts or seeds (like sunflower seeds or walnuts) for added texture.

Q: What can I serve this salad with?

A: This salad is great as a light main dish on its own, or you can pair it with grilled chicken, falafel, or a warm pita on the side. It’s also perfect alongside a grain-based dish like quinoa or couscous.

Q: How do I store leftovers?

A: Store any leftover salad in an airtight container in the fridge for up to 2 days. The dressing may soften the salad a bit, but it’ll still taste great.