Description
Chickpea, Beet and Feta Salad is a fresh, tangy, and colorful dish made with roasted beets, creamy feta, and protein-rich chickpeas tossed in a lemony vinaigrette. It’s perfect for a quick lunch or light dinner.
Ingredients
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium roasted beets, peeled and diced
• 1/3 cup crumbled feta cheese
• 1/4 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon honey or maple syrup
• Salt and black pepper, to taste
Instructions
1. If not already roasted, wrap beets in foil and bake at 400°F for 40–45 minutes until tender. Let cool, then peel and dice.
2. In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint, and crumbled feta.
3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
6. Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.
Notes
– Vegan feta can be used to make this dish dairy-free.
– Store in an airtight container in the fridge for up to 3 days.
– For added crunch, try walnuts or pumpkin seeds.
– Avoid reheating; this salad is best served cold or at room temperature.
- Prep Time: 15
- Cook Time: 45
- Method: No-Cook (with pre-roasted beets)
- Cuisine: Mediterranean