Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette
A vibrant Mediterranean salad with roasted beets, protein-rich chickpeas, tangy feta, and a zesty lemon-garlic vinaigrette. Perfect for lunch or gatherings, this dish balances sweet, salty, and bright flavors with a colorful, satisfying profile.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 lb beets, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 cup crumbled feta cheese
2 tbsp olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C)
Toss beets with 1 tbsp olive oil, salt, and pepper
Roast beets for 25-30 minutes until tender
In a small bowl, whisk 1 tbsp olive oil with lemon juice, garlic, honey, mustard, salt, and pepper
Cool beets slightly and toss with chickpeas, feta, and vinaigrette
Chill for 15 minutes before serving
Garnish with fresh herbs
Notes
Use canned chickpeas for convenience
Customize with hard-boiled eggs or a sprinkle of sumac
Store in an airtight container for up to 2 days
Pair with pita or whole grain bread