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

Introduction

This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish that balances earthy beets with tangy feta and zesty lemon. It’s quick to prepare and perfect as a light lunch or a colorful side for dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium cooked beets, peeled and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 cups arugula or mixed greens (optional, for serving)
• 2 tbsp chopped fresh parsley
• For the Lemon-Garlic Vinaigrette:
• 3 tbsp olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until well combined and emulsified. Set aside.
2. Step 2: In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
3. Step 3: Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine everything evenly.
4. Step 4: Serve immediately over a bed of arugula or mixed greens if desired, then sprinkle with the remaining feta cheese on top.
5. Step 5: For best flavor, chill the salad for 15–30 minutes before serving (optional).

Tips & Variations

• Roast fresh beets yourself for a deeper flavor and better texture instead of using pre-cooked beets.
• Swap feta for goat cheese or halloumi for different flavor and creaminess.
• Add toasted nuts like walnuts or pine nuts for extra crunch.
• Use maple syrup instead of honey to keep the salad vegan.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible and toss just before serving to retain freshness. Reheat is not recommended, but you can enjoy it chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of cooked fresh beets?

Yes, canned beets work well and save time, just drain and dice them before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. Keep the vinaigrette separate until ready to eat to prevent the salad from becoming soggy, and it will stay fresh in the fridge for a couple of days.

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

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★★★★★

4.6 from 51 reviews

A refreshing and vibrant Chickpea, Beet & Feta Salad dressed in a zesty lemon-garlic vinaigrette. This nutrient-packed salad combines tender chickpeas, sweet earthy beets, tangy feta cheese, and crunchy red onion for a delightful mix of textures and flavors. Perfect as a light lunch or a colorful side dish, it can be served over a bed of peppery arugula or mixed greens for extra freshness.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium cooked beets, peeled and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 cups arugula or mixed greens (optional, for serving)
• 2 tbsp chopped fresh parsley

Lemon-Garlic Vinaigrette

• 3 tbsp olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup (optional)
• Salt and black pepper, to taste

Instructions

1. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and black pepper until the mixture is fully emulsified and smooth. Set this aside to allow flavors to meld.
2. Combine Salad Ingredients: In a large mixing bowl, add the rinsed chickpeas, diced cooked beets, thinly sliced red onion, chopped fresh parsley, and half of the crumbled feta cheese. Gently mix to combine evenly.
3. Toss with Vinaigrette: Drizzle the lemon-garlic vinaigrette over the chickpea and beet mixture. Toss gently but thoroughly to ensure everything is coated with the dressing.
4. Serve the Salad: Arrange a bed of arugula or mixed greens on a serving plate if desired. Spoon the dressed salad over the greens, then sprinkle the remaining feta cheese on top for a creamy finish.
5. Optional Chilling: For the best flavor, cover and chill the salad in the refrigerator for 15 to 30 minutes before serving to allow the flavors to meld and develop.

Notes

• This salad can be served immediately or chilled for enhanced flavor.
• Cooked beets can be roasted or boiled in advance to save time.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• The honey in the vinaigrette is optional and can be replaced with maple syrup for a vegan option or omitted for less sweetness.
• Adding arugula or mixed greens is optional but adds a fresh peppery contrast and more volume to the salad.

Keywords: chickpea salad, beet salad, feta cheese salad, lemon garlic vinaigrette, Mediterranean salad, vegetarian salad, healthy salad, no-cook salad