Chickpea Beet and Feta Salad with Lemon Garlic Vinaigrette Recipe

Introduction

This Chickpea Beet and Feta Salad with Lemon Garlic Vinaigrette is a vibrant, nutritious dish full of fresh flavors and satisfying textures. It’s perfect as a light lunch or a colorful side for dinner. The tangy lemon dressing ties everything together beautifully.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked beets, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 medium carrot, chopped
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly under cold water.
2. Step 2: Dice cooked beets into bite-sized pieces.
3. Step 3: Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness.
4. Step 4: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the vinaigrette.
5. Step 5: In a large bowl, combine chickpeas, beets, carrot, onion, and parsley.
6. Step 6: Drizzle with lemon-garlic vinaigrette and toss gently to coat.
7. Step 7: Add feta cheese and mix lightly to keep its texture intact.
8. Step 8: Chill the salad for 15–20 minutes before serving to enhance the flavors.

Tips & Variations

• For extra crunch, add toasted walnuts or pumpkin seeds before serving.
• Swap feta with goat cheese for a creamier texture and tang.
• Use fresh beets steamed or roasted if canned or pre-cooked beets aren’t available.
• If you prefer less sharp onion flavor, omit soaking or use sweet onions instead.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen over time, but the feta may soften. If needed, gently stir and add a splash of lemon juice before serving. Serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes. Soak and cook dried chickpeas until tender before using. This will take longer but adds a fresh homemade touch.

How can I make this salad vegan?

Simply omit the feta cheese or replace it with a plant-based cheese alternative or avocado for creaminess.

Chickpea Beet and Feta Salad with Lemon Garlic Vinaigrette Recipe

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★★★★★

4.5 from 663 reviews

A vibrant and nutritious Chickpea Beet and Feta Salad tossed in a zesty lemon garlic vinaigrette. This salad combines the earthiness of beets, creamy tangy feta, protein-packed chickpeas, and fresh vegetables for a refreshing and wholesome meal or side dish.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked beets, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 medium carrot, chopped

Lemon Garlic Vinaigrette

• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly under cold water to remove any canned taste and excess sodium.
2. Dice Beets: Cut the cooked beets into bite-sized pieces to evenly distribute their flavor throughout the salad.
3. Soothe Red Onion: Thinly slice the red onion then soak in cold water for 10 minutes; this step reduces the onion’s sharpness and adds a milder flavor to the salad.
4. Make Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper to create a bright and flavorful lemon garlic vinaigrette.
5. Combine Salad Ingredients: In a large bowl, combine the chickpeas, diced beets, chopped carrot, soaked onion, and fresh parsley, mixing them gently.
6. Toss with Dressing: Drizzle the prepared lemon-garlic vinaigrette over the salad mixture and toss gently to evenly coat all ingredients without breaking them apart.
7. Add Feta Cheese: Sprinkle the crumbled feta cheese over the salad and lightly mix to maintain its crumbly texture and add creaminess.
8. Chill: Refrigerate the salad for 15–20 minutes before serving to allow the flavors to meld and enhance the overall taste.

Notes

• Soaking red onion in cold water cuts down its pungency for a milder taste.
• Use fresh lemon juice for the best vinaigrette flavor.
• Chilling the salad before serving enhances flavor but can be served immediately if pressed for time.
• For a vegan version, omit feta cheese or substitute with vegan feta.
• Cooked beets can be roasted or boiled in advance to save time.

Keywords: chickpea salad, beet salad, feta cheese, lemon garlic vinaigrette, healthy salad, Mediterranean salad, vegetarian salad