Description
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a vibrant and nutritious dish that’s perfect as a side or main.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 medium cooked beets, diced
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional)
- 2 tbsp chopped fresh parsley
Instructions
- In a small bowl or jar, combine olive oil, fresh lemon juice, minced garlic, Dijon mustard, and optionally, honey or maple syrup. Whisk until fully combined, season with salt and pepper.
- In a large mixing bowl, combine chickpeas, diced beets, red onion, and parsley. Gently mix and sprinkle half of the feta cheese.
- Drizzle vinaigrette over salad and toss until well coated. Serve on a bed of arugula or mixed greens, adding remaining feta on top.
- Chill in the refrigerator for 15-30 minutes if desired to enhance flavors.
Notes
Use fresh, organic vegetables whenever possible. Make a double batch for meal prep; leftovers last up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: varies based on feta and seasoning
- Protein: 10 g