Chickpea, Beet & Feta Salad with Lemon Recipe
A vibrant and refreshing Chickpea, Beet & Feta Salad tossed with a zesty lemon-garlic vinaigrette. This salad combines tender chickpeas, earthy roasted beets, tangy feta cheese, and crisp red onion, finished with fresh parsley and served over peppery arugula or mixed greens. Perfect as a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional chilling 15-30 minutes)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional, for serving)
- 2 tbsp chopped fresh parsley
Lemon-Garlic Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper until the mixture is emulsified and well combined. Set aside to allow flavors to meld.
- Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, diced cooked beets, thinly sliced red onion, chopped fresh parsley, and half of the crumbled feta cheese. Gently mix to combine the ingredients evenly.
- Toss with Vinaigrette: Drizzle the prepared lemon-garlic vinaigrette over the salad mixture. Toss gently to coat all the ingredients well without mashing the beets or chickpeas.
- Serve: Serve the salad immediately over a bed of arugula or mixed greens, if desired. Sprinkle the remaining feta cheese on top as a finishing touch.
- Optional Chill: For enhanced flavor, cover and chill the salad in the refrigerator for 15 to 30 minutes before serving to allow the ingredients to marinate and the vinaigrette to infuse.
Notes
- Use cooked beets either roasted or boiled in advance for ease.
- Make the vinaigrette a day ahead to deepen the flavors.
- This salad can be enjoyed cold or at room temperature.
- To make it vegan, omit the feta or use a plant-based cheese alternative.
- For extra crunch, add toasted walnuts or pumpkin seeds.
Keywords: chickpea salad, beet salad, feta salad, lemon vinaigrette, Mediterranean salad, vegetarian salad, healthy lunch, easy salad recipe
