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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A refreshing salad combining chickpeas, roasted beets, and feta cheese, dressed with a zesty lemon-garlic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup cooked chickpeas canned or boiled
  • 2 medium beets roasted and diced
  • 1 cup feta cheese crumbled
  • 2 cups mixed greens such as arugula or spinach
Lemon-Garlic Vinaigrette
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon honey or maple syrup for vegan
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 30-40 minutes until tender. Let cool, then peel and dice.
Make the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, honey, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the cooked chickpeas, diced beets, crumbled feta, and mixed greens. Drizzle with the lemon-garlic vinaigrette and toss gently to combine.
Serve
  1. Divide the salad into serving bowls and enjoy fresh.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 4gFiber: 8gSugar: 5g

Notes

For added flavor, consider adding nuts or seeds, such as walnuts or pumpkin seeds.

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