Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Ingredients
Salad
- 2 cups cooked chickpeas
- 2 medium roasted beets, diced
- ½ cup crumbled Feta
- 1 small cucumber, chopped
- ¼ small red onion, thinly sliced
- Handful fresh parsley or mint
- Optional: arugula or mixed greens
Lemon-Garlic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp honey
- Salt and black pepper
Instructions
- Combine chickpeas, beets, cucumber, onion, and herbs in a bowl.
- Whisk vinaigrette ingredients until emulsified.
- Toss salad gently with dressing.
- Top with feta before serving.
Flavor Profile
- Earthy sweetness from beets
- Creamy salty feta
- Bright lemon acidity
- Garlic kick
- Protein and texture from chickpeas
Optional Add-Ins
- Toasted walnuts or pistachios
- Avocado
- Quinoa
- Baby spinach
- Sumac or za’atar seasoning
This salad works well chilled or at room temperature and is popular in Mediterranean-style