Chickpea Beet Feta Salad
🧂 Ingredients (Serves 2–4)
For the salad:
- 1½ cups cooked chickpeas (or 1 can, drained & rinsed)
- 2 medium beets (boiled or roasted, peeled and cubed)
- ½ cup feta cheese, crumbled
- 2 cups mixed greens (spinach, arugula, or lettuce)
- ¼ small red onion, thinly sliced (optional)
- 2 tbsp walnuts or sunflower seeds (optional, for crunch)
🍋 Lemon-Garlic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional but recommended)
- 1 small garlic clove, finely minced
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard (optional)
- Salt & black pepper to taste
👨🍳 Instructions
1. Prepare the beets
- If using raw beets, boil or roast until tender.
- Let cool, then peel and cut into bite-sized cubes.
2. Make the vinaigrette
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, honey, mustard, salt, and pepper.
- Taste and adjust acidity or sweetness as needed.
3. Assemble the salad
- In a large bowl, add chickpeas, beets, greens, and red onion.
- Drizzle with the vinaigrette and toss gently.
4. Finish
- Top with crumbled feta and nuts/seeds.
- Serve immediately or chill for 10–15 minutes for deeper flavor.
🍽️ Serving Ideas
- As a light lunch on its own
- With grilled chicken or fish for extra protein
- Inside a pita or wrap for a quick meal
🔥 Tips
- Roasting beets instead of boiling gives a sweeter, deeper flavor.
- Add orange segments for a citrus twist.
- Letting the salad sit for 10 minutes helps the flavors blend beautifully.
