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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A refreshing and nutritious salad combining chickpeas, roasted beets, and feta cheese, dressed with a zesty lemon-garlic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup cooked chickpeas canned or boiled
  • 2 medium beets roasted and diced
  • 1 cup feta cheese crumbled
  • 2 cups mixed greens such as arugula or spinach
Lemon-Garlic Vinaigrette
  • 1 lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1/4 cup olive oil extra virgin
  • 1 teaspoon honey or maple syrup for vegan option
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 30-40 minutes until tender. Allow to cool, then peel and dice.
Make the Vinaigrette
  1. In a mixing bowl, whisk together the lemon juice, minced garlic, olive oil, honey, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the cooked chickpeas, diced beets, crumbled feta, and mixed greens. Drizzle with the vinaigrette and toss gently to combine.
Serve
  1. Divide the salad among plates and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 5gFiber: 8gSugar: 5g

Notes

This salad can be made ahead of time; just keep the vinaigrette separate until ready to serve to prevent the greens from wilting.

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