Chickpea, Beet & Feta Salad
A fresh, colorful salad that combines earthy beets, protein-packed chickpeas, and creamy feta cheese, dressed with a zesty lemon-garlic vinaigrette.
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.
Notes
Store leftover salad in an airtight container in the refrigerator for 2-3 days. For best flavor, let the salad sit for about 30 minutes after mixing. Can add extra toppings like nuts or seeds.