Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette
Ingredients
For the Salad:
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2 cups cooked or canned chickpeas (rinsed and drained)
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2 medium roasted or boiled beets (peeled & cubed or sliced)
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½ cup crumbled feta cheese
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½ small red onion (thinly sliced)
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1 small cucumber (diced)
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1 cup arugula or baby spinach (optional for freshness)
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2 tbsp fresh parsley or dill (chopped)
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¼ cup walnuts or pistachios (toasted, optional for crunch)
For the Lemon Garlic Vinaigrette:
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3 tbsp extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp lemon zest
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1 clove garlic (minced or grated)
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1 tsp Dijon mustard (optional for creaminess)
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½ tsp honey or maple syrup (to balance acidity)
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Salt & freshly ground black pepper (to taste)
Instructions
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Prepare Beets:
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Roast: Wrap beets in foil and bake at 200°C (400°F) for 40–50 minutes until tender, then peel and cube.
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OR Boil: Simmer whole beets for 30–35 minutes, peel, then chop.
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Make the Vinaigrette:
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In a small jar or bowl, whisk together olive oil, lemon juice, zest, garlic, Dijon, honey, salt, and pepper until smooth and emulsified.
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Assemble the Salad:
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In a large bowl, combine chickpeas, beets, cucumber, red onion, and greens.
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Drizzle the vinaigrette over and toss gently.
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Add Toppings:
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Sprinkle crumbled feta, herbs, and nuts on top.
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Adjust seasoning with extra salt, pepper, or lemon juice if needed.
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Serving Suggestions
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Serve chilled or at room temperature.
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Pairs well with grilled chicken, salmon, or flatbreads.
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Can be made ahead — store dressing separately and toss before serving.
