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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A refreshing and nutritious salad combining chickpeas, roasted beets, and feta cheese, dressed with a zesty lemon-garlic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chickpeas canned or boiled
  • 2 medium beets roasted and diced
  • 1 cup feta cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
Lemon-Garlic Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 30-40 minutes until tender. Allow to cool, then peel and dice.
Make the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, honey (if using), salt, and pepper until well combined.
Assemble the Salad
  1. In a large mixing bowl, combine chickpeas, roasted beets, feta cheese, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with the vinaigrette and toss gently to combine.
Serve
  1. Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld. Enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 4gFiber: 10gSugar: 5g

Notes

This salad can be made ahead of time. Just keep the vinaigrette separate until ready to serve to prevent sogginess.

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