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Chickpea Beet and Feta Salad

Chickpea, Beet and Feta Salad

A vibrant and refreshing salad combining earthy roasted beets, creamy feta, and protein-rich chickpeas—finished with a zesty lemon-garlic vinaigrette. Perfect as a light lunch or colorful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cups Cooked chickpeas or 1 can, drained and rinsed
  • 2 medium Roasted beets peeled and diced
  • ½ cup Feta cheese cubed or crumbled
  • 2 tbsp Fresh parsley chopped
  • Cracked black pepper to taste
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 small Garlic clove minced
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Step 1: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
  2. Step 2: In a large mixing bowl, combine chickpeas, roasted beet cubes, and feta cheese.
  3. Step 3: Pour the vinaigrette over the salad and toss gently to coat evenly.
  4. Step 4: Sprinkle with chopped parsley and cracked black pepper.
  5. Step 5: Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
  6. Step 6: Serve chilled or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 11gFat: 18gSaturated Fat: 6gCholesterol: 25mgSodium: 450mgPotassium: 390mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For a heartier version, add cooked quinoa or serve over arugula or mixed greens. Keeps well refrigerated for up to 2 days.

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