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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A vibrant salad combining earthy chickpeas, sweet roasted beets, and creamy feta, dressed in a zesty lemon-garlic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Healthy, Mediterranean
Servings 4 servings
Calories 250 kcal

Ingredients
  

For the salad

  • 1 can (15 oz) Chickpeas (canned or cooked), drained and rinsed Can substitute with cooked lentils or canned white beans.
  • 2 medium Beets, roasted Can substitute with roasted sweet potatoes.
  • 4-5 oz Feta cheese, crumbled Can substitute with goat cheese or ricotta.
  • 3 tbsp Olive oil Can substitute with avocado oil.
  • 1-2 tbsp Fresh lemon juice Can substitute with apple cider vinegar.
  • 1-2 cloves Garlic, minced Dried garlic can be used as a substitute.
  • 1/4 cup Fresh herbs (parsley & mint), chopped Can substitute with basil or arugula.
  • to taste Salt Himalayan pink salt is a good alternative.
  • to taste Black pepper Can substitute with white pepper.

Instructions
 

Roasting the Beets

  • Preheat your oven to 400°F (200°C).
  • Wash and peel the beets, then chop them into bite-sized cubes.
  • Toss them in olive oil, salt, and pepper, then spread them in an even layer on a baking sheet.
  • Roast for 25–30 minutes until tender, flipping halfway through for even cooking.

Preparing the Chickpeas

  • If using canned chickpeas, rinse and drain them thoroughly. Optionally, sauté them in a skillet with a splash of olive oil, salt, and pepper for added flavor and texture for about 5-7 minutes on medium heat.
  • For dried chickpeas, soak them overnight, then cook them until tender according to package instructions.

Making the Vinaigrette

  • In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and black pepper. Optionally, add a teaspoon of Dijon mustard for a tangy flavor.

Assembling the Salad

  • In a large mixing bowl, combine the roasted beets, chickpeas, and crumbled feta cheese.
  • Drizzle generously with the lemon-garlic vinaigrette and toss gently to combine.
  • Add the chopped fresh herbs last for a lovely presentation and refreshing taste.

Serving the Salad

  • Let the salad sit for a few minutes to allow the flavors to meld together. Enjoy it warm or chilled as a delightful side or main dish!

Notes

For best results, allow the salad flavors to meld before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword Beet Salad, Chickpea Salad, Feta Salad, Healthy Recipe, Lemon-Garlic Vinaigrette