Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
A refreshing and nutritious chickpea beet salad with feta that’s tossed in a zesty lemon-garlic vinaigrette. This vibrant beetroot salad recipe is packed with protein, flavor, and color perfect as a healthy lunch, side dish, or meal prep option!
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets (beetroot), peeled and diced
½ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
In a large bowl, combine the chickpeas and diced beets.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well blended.
Pour the lemon-garlic vinaigrette over the chickpea and beet mixture, tossing gently to coat.
Sprinkle with crumbled feta cheese and lightly toss again.
Garnish with fresh parsley and serve immediately, or chill for a refreshing make-ahead salad.
Serving Ideas:
Pair with grilled chicken or fish for a balanced meal.
Serve alongside warm pita or crusty bread.
Prep ahead and store in the fridge for up to 3 days perfect for healthy lunches.
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