Chickpea, Beet, and Feta Salad with Lemon-Garlic Vinaigrette

Fresh, zesty, and bursting with color! This Chickpea, Beet & Feta Salad is the perfect plant-powered combo — packed with protein, earthy sweetness, creamy feta, and a lemon-garlic vinaigrette that ties it all together. Light, wholesome, and absolutely delicious!

Chickpea, Beet, and Feta Salad with Lemon-Garlic Vinaigrette

Ingredients:

● 1½ cups cooked chickpeas (or 1 can, drained and rinsed)

● 2 medium roasted beets, peeled and diced

● ½ cup feta cheese, cubed or crumbled

● 2 tablespoons fresh parsley, chopped

● Cracked black pepper to taste

For the Lemon-Garlic Vinaigrette:

● 2 tablespoons extra virgin olive oil

● 1 tablespoon fresh lemon juice

● 1 small garlic clove, minced

● ½ teaspoon Dijon mustard

● Salt and pepper to taste

Directions:

I. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to create the vinaigrette.

II. In a mixing bowl, combine chickpeas, roasted beet cubes, and feta cheese.

III. Pour the vinaigrette over the salad and toss gently to coat all ingredients.

IV. Sprinkle chopped parsley and cracked black pepper over the top.

V. Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

VI. Serve chilled or at room temperature for a fresh, vibrant bite.

Prep Time: 10 minutes

Cooking Time: 30 minutes (for roasting beets)

Total Time: 40 minutes

Kcal: 320 kcal per serving

Servings: 2