Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette – Colorful, Tangy & Protein-Rich
This Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette is a bold and refreshing blend of flavors and textures. Earthy roasted beets, creamy feta, and hearty chickpeas come together in a zesty lemon-garlic dressing that brightens every bite. Packed with plant-based protein and vibrant color, it’s perfect for meal prep, lunch bowls, or a stunning side dish. Whether you're eating clean or just craving something fresh, this salad delivers nourishment and flavor in every forkful.
Equipment
- Large mixing bowl
- Small whisk or jar with lid (for vinaigrette)
- Cutting board & sharp knife
- Baking sheet & foil (if roasting beets)
- Gloves or parchment (to avoid beet stains)
Ingredients
- 3 medium beets, roasted or pre‑cooked, diced
- 1 can (15 oz / 400 g) chickpeas, drained & rinsed
- 4 oz (115 g) block feta cheese, crumbled
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
Lemon‑Garlic Vinaigrette:
- 3 tbsp extra‑virgin olive oil
- 2½ tbsp fresh lemon juice
- 1 garlic clove, minced or grated
- 1 tsp Dijon mustard
- Salt & pepper, to taste
- Optional: 1 tsp honey, ½ tsp dried oregano, or 1 tbsp minced shallots
Instructions
- Prepare beets: Roast, steam, or use pre‑cooked beets. Dice into bite‑sized cubes.
- Make vinaigrette: In a small bowl or jar, whisk olive oil, lemon juice, garlic, mustard, salt, and pepper until emulsified. Let sit 10 minutes to mellow garlic.
- Assemble salad: In a large bowl, combine beets, chickpeas, feta, onion, and parsley.
- Dress & toss: Drizzle vinaigrette over salad just before serving. Toss gently to avoid breaking beets or turning everything pink.
- Chill & serve: Refrigerate 15–30 minutes for flavors to meld.
Notes
- Make‑ahead: Store salad and dressing separately for up to 3 days.
- Color control: Add beets last to prevent bleeding into other ingredients.
- Onion tip: Soak slices in cold water for 10 minutes to soften sharpness.
- Variations: Add greens, swap feta for goat cheese or vegan cheese, or mix in grains like quinoa or farro.