Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Indulge in the vibrant flavors of our Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette! This nutritious salad is not just a feast for the eyes; it’s bursting with wholesome ingredients that promote health and wellness. The earthy sweetness of roasted beets complements protein-packed chickpeas, while crumbled feta adds a creamy touch. Tossed in a zesty lemon-garlic vinaigrette, this salad is perfect as a light main course or an eye-catching side dish for gatherings. Quick to prepare and versatile enough to customize, it’s a delightful addition to your meal prep routine. Enjoy it chilled or at room temperature—this salad remains delicious no matter how you serve it!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the beets wrapped in foil at 400°F (200°C) for 45-60 minutes until tender. Cool, peel, and dice.
- In a large bowl, mix roasted beets, chickpeas, feta cheese, red onion, mixed greens, and parsley gently.
- For the vinaigrette, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a separate bowl.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately or chill for about 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 10mg