Chickpea, Beet and Feta Salad – Easy, Fresh & Flavorful Delight
Chickpea, Beet and Feta Salad is a fresh, tangy, and colorful dish made with roasted beets, creamy feta, and protein-rich chickpeas tossed in a lemony vinaigrette.
Equipment
- baking foil
- Large bowl
- small bowl or jar
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium roasted beets, peeled and diced
- ⅓ cup crumbled feta cheese
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- If not already roasted, wrap beets in foil and bake at 400°F for 40–45 minutes until tender. Let cool, then peel and dice.
- In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint, and crumbled feta.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.
Notes
Vegan feta can be used to make this dish dairy-free. Store in an airtight container in the fridge for up to 3 days. For added crunch, try walnuts or pumpkin seeds. Avoid reheating; this salad is best served cold or at room temperature.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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