Looking for a vibrant, nutritious salad that’s both satisfying and easy to prepare? This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette combines earthy beets, creamy feta, and hearty chickpeas, all tossed in a zesty lemon-garlic dressing. It’s perfect for a quick lunch, a light dinner, or as a colorful side dish at your next gathering.
From My Kitchen to Yours: A Salad That Brings Back Memories
I remember the first time I made this salad—it was a sunny afternoon, and I wanted something light yet filling. The combination of sweet beets, tangy feta, and protein-packed chickpeas was just what I needed. Now, it’s a staple in our household, especially during the warmer months.
This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is not only delicious but also incredibly easy to make. With just a few ingredients and minimal prep time, you can have a wholesome meal ready in no time. The lemon-garlic vinaigrette adds a refreshing zing that ties all the flavors together beautifully.
Whether you’re a busy mom looking for a quick meal or someone who enjoys experimenting with fresh ingredients, this salad is sure to become a favorite. It’s versatile, nutritious, and, most importantly, packed with flavor.
Ingredients & Preparation
Gathering Your Ingredients
To make this delightful salad, you’ll need the following:
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3 tablespoons extra-virgin olive oil
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2 1/2 tablespoons lemon juice
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1 medium clove garlic, grated
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon ground pepper
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2 cups diced cooked beets (about 8 ounces)
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1 15-ounce can no-salt-added chickpeas, rinsed
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1 medium carrot, chopped
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1/3 cup crumbled feta cheese
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1/4 cup finely chopped red onion
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1/4 cup chopped fresh parsley
Step-by-Step Instructions
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Prepare the Vinaigrette: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, salt, and pepper until well combined.
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Combine the Salad Ingredients: Add the diced beets, rinsed chickpeas, chopped carrot, crumbled feta, red onion, and chopped parsley to the bowl with the vinaigrette.
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Toss and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Serve immediately or refrigerate for later.
Tips:
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Beets: You can use pre-cooked beets for convenience or roast your own for added flavor.
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Chickpeas: If using canned chickpeas, make sure to rinse them thoroughly to reduce sodium content.
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Feta: Opt for high-quality feta cheese for the best taste
Nutritional Benefits
Why This Salad is a Healthy Choice
This Chickpea, Beet & Feta Salad isn’t just tasty—it’s also packed with nutrients:
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Chickpeas: A great source of plant-based protein and fiber, helping to keep you full and satisfied.
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Beets: Rich in antioxidants and essential minerals like potassium and magnesium.
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Feta Cheese: Provides calcium and adds a creamy texture to the salad.
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Lemon-Garlic Vinaigrette: Adds flavor without excessive calories, and garlic has known health benefits.
This salad aligns well with Mediterranean diet principles, emphasizing whole foods, healthy fats, and fresh ingredients.
Serving Suggestions & Variations
Making It Your Own
One of the best things about this salad is its versatility. Here are some ideas to customize it
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Add Grains: Incorporate quinoa or farro for added texture and nutrients.
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Include Greens: Serve the salad over a bed of arugula or spinach for extra freshness.
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Switch Up the Cheese: Try goat cheese or blue cheese for a different flavor profile.
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Add Nuts: Sprinkle toasted walnuts or almonds for a crunchy element.
Pairing Ideas
This salad pairs wonderfully with grilled chicken, fish, or even a hearty soup. It’s also perfect on its own as a light lunch or dinner.
Recipe FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a day in advance. Store it in an airtight container in the refrigerator. Add the vinaigrette just before serving to keep the ingredients fresh.
Q: How long does the salad last in the fridge?
A: When stored properly, the salad can last up to 3 days in the refrigerator. However, for the best taste and texture, it’s recommended to consume it within 24 hours.
Can I use canned beets instead of fresh?
Absolutely. Canned beets are a convenient alternative. Just make sure to drain and rinse them before use.
Is this salad suitable for vegans?
A: To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative.
Conclusion
This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a delightful combination of flavors and textures that’s both nutritious and satisfying. Whether you’re preparing it for a family meal or a gathering with friends, it’s sure to impress. Give it a try, and it might just become a new favorite in your recipe collection.
Print
Chickpea, Beet and Feta Salad with Lemon-Garlic Vinaigrette
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, hearty salad featuring sweet beets, creamy feta, and protein-rich chickpeas all tossed in a zesty lemon-garlic vinaigrette—perfect for a quick lunch or colorful side dish.
Ingredients
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons lemon juice
1 medium clove garlic, grated
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups diced cooked beets (about 8 ounces)
1 15-ounce can no-salt-added chickpeas, rinsed
1 medium carrot, chopped
1/3 cup crumbled feta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
Instructions
1. In a large bowl, whisk together olive oil, lemon juice, grated garlic, oregano, salt, and pepper.
2. Add diced beets, chickpeas, chopped carrot, feta, red onion, and parsley to the bowl.
3. Toss gently until well combined and evenly coated with vinaigrette.
4. Serve immediately or chill for later.
Notes
For convenience, use pre-cooked or canned beets.
Use vegan feta for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette, easy salad, healthy lunch