This vibrant and nutrient-packed salad combines hearty chickpeas, roasted beets, and crumbled feta, all tossed in a tangy lemon-garlic vinaigrette. It’s the perfect balance of fresh, earthy flavors and a zesty dressing, making it an ideal choice for a light lunch or a side dish to complement any meal.
Ingredients
2 medium beets, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
½ cup feta cheese, crumbled
¼ red onion, thinly sliced
1 tablespoon fresh parsley, chopped
Lemon-Garlic Vinaigrette:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Toss the diced beets in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender, flipping halfway through.
While the beets are roasting, prepare the vinaigrette by whisking together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl.
In a large bowl, combine the roasted beets, chickpeas, feta, red onion, and parsley.
Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine.
Serve immediately or chill in the fridge for 15-20 minutes before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
If you want to switch things up, there are a few fun ways to customize this salad:
Swap out the feta for goat cheese or a dairy-free alternative to make the salad vegan.
Add some toasted nuts like walnuts or almonds for an extra crunch.
Toss in some fresh greens like spinach or arugula to make the salad even heartier.
For a more savory note, try adding olives or capers.
Storage/Reheating
This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, which can make it even tastier! If you prefer it cold, simply chill it for 15-20 minutes before serving. I wouldn’t recommend reheating it, as the texture of the beets and the salad might not hold up well after being heated.
FAQs
Can I make this salad ahead of time?
Yes, you can! The roasted beets and vinaigrette can be prepared a day ahead. Just keep everything in separate containers and toss it together when you're ready to serve.
Can I use canned beets instead of roasting them?
Absolutely! Canned beets can work in a pinch. Just make sure to drain and rinse them well before adding to the salad. However, roasting fresh beets enhances the flavor and texture, making them a better option if you have the time.
Can I make this salad without feta?
Definitely! You can either leave the feta out completely or substitute it with a different cheese like goat cheese. For a dairy-free version, try using a plant-based feta or simply enjoy the salad without cheese for a lighter option.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it a great option for those with dietary restrictions or preferences.
Can I add other vegetables to this salad?
Of course! Feel free to mix in other vegetables like roasted carrots, cucumber, or bell peppers to suit your taste. This salad is very versatile and can be easily adapted to include your favorite veggies.
Conclusion
I’m always excited to make this Chickpea, Beet & Feta Salad because it’s so full of flavor and texture. The combination of roasted beets, creamy feta, and protein-packed chickpeas is satisfying, while the lemon-garlic vinaigrette adds just the right touch of brightness. Whether I’m serving it as a side dish or enjoying it as a light meal, this salad is a refreshing and delicious option that never disappoints.
Recipe:
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and nutrient-packed salad combining roasted beets, hearty chickpeas, crumbled feta, and a tangy lemon-garlic vinaigrette.
Ingredients
2 medium beets, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
½ cup feta cheese, crumbled
¼ red onion, thinly sliced
1 tablespoon fresh parsley, chopped
Lemon-Garlic Vinaigrette:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced beets in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender, flipping halfway through.
- While the beets are roasting, prepare the vinaigrette by whisking together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl.
- In a large bowl, combine the roasted beets, chickpeas, feta, red onion, and parsley.
- Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill in the fridge for 15-20 minutes before serving.
Notes
This salad can be stored in an airtight container in the fridge for up to 2 days.
If you prefer the salad cold, simply chill it for 15-20 minutes before serving.
For a vegan version, swap the feta for a plant-based alternative or leave it out altogether.
The beets and vinaigrette can be prepared a day ahead and stored separately in the fridge.
For added crunch, consider adding toasted nuts like walnuts or almonds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg
