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Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette – Fresh, Zesty & Wholesome

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A refreshing, vibrant salad made with earthy beets, protein-packed chickpeas, creamy feta, and a zesty lemon-garlic vinaigrette.

Ingredients

Scale

  • 2 cups cooked beets, diced

  • 1 (15 oz) can chickpeas, rinsed and drained

  • 1/2 red onion, thinly sliced

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped fresh parsley or mint

  • Optional: 2 cups arugula or mixed greens

For the Lemon-Garlic Vinaigrette:

  • 1/4 cup lemon juice

  • 1 clove garlic, minced

  • 1 tsp Dijon mustard

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/3 cup olive oil

Instructions

  1. Roast or cook beets until tender. Peel and dice.

  2. Rinse and dry chickpeas. Optional: roast for extra texture.

  3. Whisk vinaigrette ingredients in a small bowl or jar.

  4. In a large bowl, combine beets, chickpeas, red onion, feta, herbs, and greens if using.

  5. Pour vinaigrette over and toss gently. Serve immediately or chill before serving.

Notes

  • Add grains like quinoa for a complete meal.

  • Keeps well in fridge for 3 days.

  • Use golden beets for a colorful variation.

Find it online: https://goldenflavorstudio.com/chickpea-beet-feta-salad-with-lemon-garlic-vinaigrette-fresh-zesty-wholesome/