Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette
Ingredients:
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted or boiled, peeled and diced
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced (optional)
1/4 cup fresh parsley, chopped
1 small cucumber, diced (optional for crunch)
Slt and pepper to taste
For the Lemon Garlic Vinaigrette
1/4 cup olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 clove garlic, minced
1 tsp Dijon mustard (optional for creaminess)
1/2 tsp honey or maple syrup (optional, balances acidity)
Salt and freshly ground black pepper, to taste
Instructions:
Prepare Beets: If using raw beets, roast them at 400°F (200°C) for 40–50 minutes wrapped in foil, or boil until fork-tender (~30 minutes). Let cool, then peel and dice.
Make the Vinaigrette: In a small bowl or jar, whisk together lemon juice, garlic, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
Assemble the Salad:
In al large bowl, combine chickpeas, beets, feta, red onion, cucumber (if using), and parsley.
Pour over the vinaigrette and gently toss to coat.
Serve or Chill:
Let it sit for 10–15 minutes to let the flavors meld, or refrigerate up to 3 days.
Serve chilled or at room temperature.
Tips:
Add arugula or spinach for a leafy green boost.
Use golden beets for less mess and a slightly sweeter flavor.
Swap feta for goat cheese or vegan feta for a twist.
Let me know if you want a version th
at’s meal-prep friendly, vegan, or with added protein