Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

This colorful Mediterranean-style salad combines earthy beets, creamy feta, protein-rich chickpeas, and a bright lemon-garlic dressing.

Ingredients

For the salad

1 can (15 oz) chickpeas, drained and rinsed

2 cups cooked beets, peeled and diced

1 medium carrot, finely chopped

¼ small red onion, thinly sliced

⅓ cup crumbled feta cheese

¼ cup fresh parsley, chopped

½ tsp dried oregano

Salt and black pepper, to taste

For the dressing

3 tbsp extra-virgin olive oil

2½ tbsp fresh lemon juice

1 garlic clove, finely grated or minced

½ tsp Dijon mustard

¼ tsp salt

¼ tsp black pepper

Instructions

Prepare the beets: If using raw beets, wrap them in foil and roast at 400°F (200°C) for about 40–45 minutes, or until fork-tender. Cool, peel, and dice.

Make the dressing: Whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until well combined.

Combine the salad: Add chickpeas, diced beets, carrot, red onion, parsley, and oregano to a large bowl.

Add the dressing: Pour the vinaigrette over the vegetables and chickpeas. Toss gently so the beets don’t break apart.

Add feta: Fold in the crumbled feta gently.

Rest and serve: Let the salad sit for 10–15 minutes so the flavors can blend. Serve chilled or at room temperature.

Tip: For extra crunch, add toasted walnuts or pumpkin seeds. You can also serve it over mixed greens for a heartier salad.