Description
A vibrant and satisfying salad featuring chickpeas, roasted beets, feta cheese, and fresh herbs tossed in a zesty lemon-garlic vinaigrette. Perfect for meal prep or a light lunch.
Ingredients
Scale
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 small garlic clove, minced
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Prepare the beets by cooking, peeling, and chopping them into chunks if not already done.
- Drain and rinse the canned chickpeas and pat them dry.
- In a small bowl or jar, whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the chickpeas, chopped beets, crumbled feta, parsley, and mint.
- Pour the vinaigrette over the salad ingredients and gently toss to coat everything evenly.
- Taste and adjust seasoning as needed. Let sit for 10–15 minutes to allow flavors to meld.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Use pre-cooked beets to save time and simplify prep.
- Let the salad sit before serving for deeper flavor.
- Double the vinaigrette for other dishes throughout the week.
- Add toasted nuts for a crunchy texture boost.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Keywords: chickpea salad, beet salad, feta salad, healthy salad, vegetarian salad