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

Servings

4 servings

Ingredients

Salad

• 2 cups cooked or canned chickpeas, drained and rinsed

• 2 cups cooked beets (beetroot), diced

• ½ cup crumbled feta cheese

• ¼ cup red onion, finely sliced

• ¼ cup fresh parsley or dill, chopped

• Optional: arugula or spinach for a base

Lemon-Garlic Vinaigrette

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 clove garlic, minced

• ½ teaspoon Dijon mustard (optional)

• Salt & black pepper to taste

Instructions

1. Prepare salad
   In a large bowl, combine chickpeas, diced beetroot, red onion, and fresh herbs.

2. Make dressing
   Whisk olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper until emulsified.

3. Toss
   Pour vinaigrette over the salad and gently toss to coat evenly.

4. Add feta
   Fold in crumbled feta carefully to keep texture.

5. Chill or serve
   Serve immediately or chill 15–20 minutes for deeper flavor.

❓ Q & A

Q1: Can I use canned beets?
Yes, just drain and rinse well.

Q2: Is this salad anti-inflammatory?
Yes — chickpeas, beets, olive oil, garlic, and lemon are all anti-inflammatory.

Q3: How long does it keep?
Up to 3 days refrigerated (add feta just before serving).

Q4: Can I make it vegan?
Yes — omit feta or use plant-based feta.

Q5: What can I add for protein?
Grilled chicken, salmon, or extra chickpeas work well.