🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Fresh, colorful, and seriously satisfying—this salad is tangy, earthy, and creamy all at once. Perfect as a light lunch, a side, or a make-ahead meal.
🧾 Ingredients
For the salad
1 can (400 g) chickpeas, drained & rinsed
2 medium beets (beetroot), cooked & diced (roasted or boiled)
½ cup feta cheese, crumbled
ÂĽ small red onion, finely sliced (optional)
2 Tbsp fresh parsley or mint, chopped
For the lemon-garlic vinaigrette
3 Tbsp extra-virgin olive oil
1½ Tbsp fresh lemon juice
1 small garlic clove, minced
½ tsp Dijon mustard (optional but great)
Salt & black pepper, to taste
👩‍🍳 Instructions
Prep the beets
If raw: roast at 200°C (400°F) wrapped in foil for 45–60 min until tender, or boil until fork-soft. Cool, peel, and dice.
Assemble the salad
In a large bowl, combine chickpeas, diced beets, red onion, and herbs.
Make the vinaigrette
Whisk olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper until emulsified.
Toss & finish
Pour dressing over the salad and gently toss. Fold in the feta last so it stays chunky.
Serve
Taste and adjust seasoning. Chill 10–15 minutes for best flavor—or serve right away.
✨ Tips & Variations
Add crunch: toasted walnuts or pistachios
Extra greens: arugula or baby spinach
Protein boost: grilled chicken or canned tuna
No feta? Try goat cheese or skip for a vegan version
