Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette beetroot

Ingredients

For the Salad

• 1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)

• 2 medium beetroots, cooked & diced (or grated raw for crunch)

• ½ cup crumbled feta cheese

• ½ small red onion, thinly sliced

• 1 cucumber, diced

• 1 handful fresh parsley or mint, chopped

• Optional: ½ cup cherry tomatoes, halved

• Optional: ¼ cup walnuts or almonds, toasted

Lemon-Garlic Vinaigrette

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• 1 tsp honey or maple syrup

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried oregano (optional)

Instructions

1. Prepare the beets

• Boil or roast beetroots until tender.

• Let cool and dice into small cubes.

(You can also use steamed or vacuum-packed beets.)

2. Mix the salad

In a large bowl, combine:

• Chickpeas

• Diced beets

• Cucumber

• Red onion

• Parsley/mint

• Cherry tomatoes (optional)

• Toasted nuts (optional)

3. Make the vinaigrette

In a small bowl, whisk together:

• Olive oil

• Lemon juice

• Garlic

• Honey

• Salt & pepper

• Oregano

4. Combine

Pour the vinaigrette over the salad and gently toss to avoid staining everything too heavily with beet color.

5. Add feta

Top with crumbled feta just before serving.

Serving Tips

• Chill 20–30 minutes for best flavor.

• Pairs perfectly with grilled chicken, fish, or on its own as a light meal.

• Add quinoa to turn it into a full meal bowl.