Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Mediterranean beetroot salad with chickpeas and feta tossed in a zesty lemon-garlic dressing.
Ingredients
Salad
- 1 can (15 oz / 425 g) chickpeas, drained & rinsed
- 2 medium cooked beets, peeled & diced
- 1/2 cup crumbled or diced feta
- 1/4 small red onion, very thinly sliced (optional)
- 2 Tbsp chopped fresh parsley, plus more to garnish
- 2 cups baby arugula or spinach (optional base)
Lemon-Garlic Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2–3 Tbsp fresh lemon juice, to taste
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup
- 1/2 tsp fine sea salt • 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
Time & Yield
- Prep: 15 minutes
- Total: 15 minutes
- Serves: 4
Optional Add-Ins
- Toasted walnuts or pistachios
- Diced avocado
- Fresh mint instead of parsley
Directions
- Vinaigrette: Whisk olive oil, lemon juice, zest, garlic, Dijon, honey, salt, pepper, and red pepper flakes until emulsified.
- Assemble: In a large bowl, combine chickpeas, beets, feta, red onion, and parsley. If using greens, spread them on a platter and add the mixture on top.
- Toss & Serve: Drizzle with vinaigrette and toss gently. Taste and adjust lemon or salt. Garnish with extra parsley and serve.
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