Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette beetroot

Full Recipe Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
This vibrant salad is a flavor explosion! Tangy lemon, savory garlic, earthy beets, and creamy feta pair perfectly with hearty chickpeas. It’s quick, easy, and satisfying—great as a light lunch or a colorful side dish.
Ingredients
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced (roasted or boiled)
½ cup crumbled feta cheese
¼ cup chopped fresh parsley (optional but recommended)
¼ cup thinly sliced red onion (optional)
Salt & pepper, to taste
For the Lemon-Garlic Vinaigrette
¼ cup olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1–2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey or maple syrup (optional, balances acidity)
Salt & pepper, to taste
Instructions
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