Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette!

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This vibrant Mediterranean-style salad balances earthy roasted beets, protein-packed chickpeas, and salty, creamy feta cheese—all tossed in a zesty lemon-garlic dressing.

Prep & Cooking Overview

  • Prep time: 15 minutes
  • Total time: 15 minutes (using pre-cooked/roasted beets)
  • Yield: 4 servings

Ingredients

Salad Base

  • 1 can (15 oz) chickpeas, rinsed and thoroughly drained
  • 2 cups cooked or roasted beets, diced into bite-sized cubes
  • 1/2 cup feta cheese, crumbled
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup toasted walnuts or pumpkin seeds (optional, for crunch)

Lemon-Garlic Vinaigrette

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 clove garlic, finely minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp dried oregano or sumac
  • Salt and fresh black pepper to taste

Instructions

  1. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until fully emulsified.
  2. Combine Base Ingredients: In a large mixing bowl, combine the drained chickpeas, diced beets, red onion, and chopped fresh parsley.
  3. Dress the Salad: Pour the vinaigrette over the chickpea and beet mixture. Toss gently until everything is evenly coated.
  4. Garnish & Serve: Fold in the crumbled feta cheese and toasted walnuts/seeds right before serving so the beets don’t stain the feta entirely pink.

Nutritional Highlights & Tips

  • Protein & Fiber: Chickpeas add slow-digesting protein and soluble fiber to keep blood sugar stable.
  • Make-Ahead Tip: You can mix the chickpeas, beets, and dressing up to 3 days in advance; keep the feta and nuts separate until right before eating to preserve texture.

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