Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Ingredients
For the salad:
- 2 cups cooked chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- ½ cup crumbled feta cheese
- ½ small red onion, thinly sliced
- ½ cup cucumber, diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup toasted walnuts or almonds (optional)
- Salt and freshly ground black pepper, to taste
For the lemon-garlic vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- ¼ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Make the vinaigrette: Whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, oregano, salt, and pepper until well combined.
- Prepare the salad: Add chickpeas, diced beets, red onion, cucumber, parsley, and mint to a large bowl.
- Add the feta: Gently fold in the crumbled feta and toasted nuts, if using.
- Dress the salad: Pour the lemon-garlic vinaigrette over the salad and toss gently until everything is evenly coated.
- Rest and serve: Let the salad sit for 10–15 minutes so the flavors can blend. Taste and adjust salt, pepper, or lemon juice as needed.
Serves: 4
Prep time: 15 minutes
Total time: 15–20 minutes
Tip: For the best flavor, serve chilled or at room temperature with extra feta, fresh herbs, and a squeeze of lemon on top.
