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