Description
This refreshing chickpea, beet, and feta salad is packed with plant-based protein and tossed in a zesty lemon garlic vinaigrette. It’s perfect as a light meal, side dish, or make-ahead lunch option.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 cups cooked beets, peeled and diced (about 3 medium beets)
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- Lemon Garlic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, finely minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine chickpeas, diced cooked beets, red onion, and chopped parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper until well blended.
- Pour the vinaigrette over the salad mixture and toss to coat evenly.
- Sprinkle crumbled feta over the top and fold gently to incorporate.
- Taste and adjust seasoning if needed.
- Refrigerate for 15–30 minutes before serving for best flavor.
Notes
- Use canned beets for convenience, but drain and pat dry before using.
- Optional: Add a teaspoon of honey or maple syrup to balance lemon acidity.
- For a vegan version, substitute plant-based feta or omit cheese.
- Tastes better after chilling and allows flavors to blend.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
