Description
This vibrant Chickpea, Beet & Feta Salad is a refreshing and nutritious dish featuring roasted beets, creamy feta, and hearty chickpeas tossed with fresh greens and a zesty lemon-garlic vinaigrette. Perfect as a light lunch or a colorful side, it combines earthy, tangy, and savory flavors that are sure to delight.
Ingredients
Scale
Salad
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender when pierced with a fork. Allow them to cool, then peel off the skins and dice into bite-sized pieces.
- Combine salad ingredients: In a large bowl, mix the roasted beets, chickpeas, crumbled feta cheese, finely chopped red onion, mixed greens or baby spinach, and chopped fresh parsley.
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until well emulsified.
- Toss the salad: Pour the vinaigrette over the salad ingredients and gently toss to ensure everything is evenly coated with the dressing.
- Serve or chill: Serve the salad immediately for a fresh taste or refrigerate for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Roasting the beets enhances their natural sweetness—if short on time, you can substitute with pre-cooked beets.
- The salad can be served as a light main dish or as a side to grilled meats or fish.
- To make this vegan, replace feta cheese with a plant-based alternative or omit entirely.
- Chilling the salad before serving allows the flavors to develop more fully.
- Adjust the amount of garlic and lemon juice in the vinaigrette to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean