Chickpea Beet Feta Salad: 5 Reasons to Love It
This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant, quick, and nutritious meal option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Chickpeas (canned, rinsed)
- 2 medium Beets (roasted or pre-cooked)
- 1 cup Feta Cheese (crumbled)
- 1 small Red Onion (finely sliced)
- ¼ cup Parsley (chopped)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced)
- ¼ cup Olive Oil (high-quality)
- 1 tablespoon Dijon Mustard
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender. Cool and dice.
- In a large mixing bowl, add the rinsed chickpeas, diced beets, crumbled feta, finely sliced red onion, and chopped parsley. Toss gently.
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper until combined.
- Pour the dressing over the salad mixture and gently toss until coated. Avoid overmixing.
- Let the salad rest for 5-10 minutes to allow flavors to meld.
- Before serving, give the salad a gentle toss and garnish with extra feta and parsley if desired.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 15 mg
Find it online: https://quizsavor.com/chickpea-beet-feta-salad/