Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
Introduction
This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish perfect for a light lunch or side. The earthy roasted beets pair beautifully with tangy feta and a zesty lemon dressing, creating a fresh and satisfying flavor combination.
Ingredients
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender. Let cool.
- Step 3: In a large bowl, combine the roasted beets, chickpeas, feta cheese, and parsley.
- Step 4: In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
- Step 5: Pour the vinaigrette over the salad and toss gently to combine.
- Step 6: Serve immediately or refrigerate until ready to serve.
Tips & Variations
- For added crunch, sprinkle toasted walnuts or pine nuts just before serving.
- Swap feta for goat cheese for a creamier texture and tangy twist.
- If you prefer a sweeter vinaigrette, add a teaspoon of honey or maple syrup to the dressing.
- Use canned chickpeas for convenience, but cooking your own chickpeas enhances flavor and texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the beets may soften further over time. For best texture, add the feta just before serving if storing ahead. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted nuts for added texture.
How do I know when the beets are done roasting?
The beets are tender and ready when you can easily pierce them with a fork without resistance, usually after 25 to 30 minutes at 400°F (200°C).
PrintChickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
This vibrant Chickpea, Beet & Feta Salad is a nutritious and flavorful combination of roasted beets, protein-packed chickpeas, tangy feta cheese, and fresh parsley, all brought together with a zesty lemon-garlic vinaigrette. Perfect as a light lunch or a side dish, it’s easy to prepare and bursting with bright Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Vinaigrette
- 3 tablespoons olive oil (divided: 1 tablespoon for roasting, 2 tablespoons for vinaigrette)
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the beets.
- Roast the beets: Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the beets are tender when pierced with a fork. Remove and let cool.
- Combine the salad ingredients: In a large mixing bowl, mix the cooled roasted beets, drained chickpeas, crumbled feta cheese, and chopped fresh parsley until evenly distributed.
- Prepare the vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
- Dress the salad: Pour the lemon-garlic vinaigrette over the salad mixture. Gently toss everything together to ensure the salad is well coated with the dressing.
- Serve or store: Serve the salad immediately for the freshest taste or refrigerate it for up to 2 days to let the flavors meld. Stir gently before serving if chilled.
Notes
- Roasting the beets brings out their natural sweetness and enhances the salad’s flavor.
- Make sure to let the beets cool before mixing with other ingredients to prevent the feta from melting.
- You can substitute parsley with fresh mint or cilantro for a different flavor profile.
- If you prefer a vegan version, omit the feta or substitute with a plant-based cheese.
- This salad can be served chilled or at room temperature.
Keywords: chickpea salad, beet salad, feta cheese, lemon-garlic vinaigrette, Mediterranean salad, roasted beets, healthy salad
