Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a fresh, colorful dish that brings together the earthy flavors of beets, the protein-packed goodness of chickpeas, and the creamy tanginess of feta cheese. This salad is not only beautiful to look at but is also easy to prepare, making it a perfect addition to any meal.
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Why Make This Recipe
This salad is a great choice for many reasons. It’s packed with nutrients, which means you will be enjoying a healthy meal. The combination of beets and chickpeas gives you fiber and protein, while feta adds a burst of flavor. Plus, the lemon-garlic vinaigrette ties everything together beautifully. It’s perfect for lunch, dinner, or as a side dish for gatherings!
How to Make Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Ingredients:
- 2 medium beets, roasted or steamed, peeled and diced
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the vinaigrette.
- In a larger bowl, combine the roasted beets, chickpeas, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve chilled or at room temperature.
How to Serve Chickpea, Beet & Feta Salad
You can serve this salad as a main dish or a side dish. It goes well with grilled chicken, fish, or as part of a vegetarian meal. Dress it simply or add a few extra toppings like nuts or seeds for crunch.
How to Store Chickpea, Beet & Feta Salad
Store any leftover salad in an airtight container in the refrigerator. It will keep for about 2-3 days. However, if mixed with the vinaigrette, the beets may change the color of the salad, but it will still taste great!
Tips to Make Chickpea, Beet & Feta Salad
- For the best flavor, let the salad sit for about 30 minutes after mixing.
- If you don’t have fresh beets, canned beets work well too.
- Feel free to add other vegetables like spinach, arugula, or bell peppers for added color and nutrition.
Variation
You can switch out the feta cheese for goat cheese for a different flavor. Additionally, adding avocado or nuts like walnuts or almonds can enhance the texture and nutrition of the salad.
FAQs
1. Can I use frozen beets instead of fresh?
Yes, frozen beets are a convenient option and can be used in this recipe.
2. Is this salad suitable for vegans?
To make it vegan, simply skip the feta or use a vegan cheese alternative.
3. Can I make the vinaigrette in advance?
Absolutely! You can prepare the vinaigrette ahead of time and store it in the fridge for up to a week.
Enjoy creating this delicious and nutritious Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette!
Chickpea, Beet & Feta Salad
Ingredients
Salad Ingredients
- 2 medium beets, roasted or steamed, peeled and diced Use fresh or canned beets if necessary.
- 1.5 cups canned chickpeas, drained and rinsed Substitutes for cooked chickpeas can be used.
- 0.5 cup crumbled feta cheese Can be replaced with goat cheese for variation.
Vinaigrette Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Freshly squeezed lemon juice is best.
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Prepare Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the vinaigrette.
Combine Salad Ingredients
- In a larger bowl, combine the roasted beets, chickpeas, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and toss gently to combine.
Serving
- Serve chilled or at room temperature.
