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

Here’s a vibrant, protein-packed, and tangy Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette — perfect as a main or side 🌱🍋

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

🛒 Ingredients (Serves 2–4)

Salad

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 medium cooked beets, diced (roasted or boiled)

• ½ cup crumbled feta cheese

• 1 small red onion, thinly sliced

• 1 cup arugula or baby spinach (optional)

• 2 tablespoons chopped fresh parsley or mint

Lemon-Garlic Vinaigrette

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard (optional)

• Salt & black pepper to taste

🔥 Instructions

1️⃣ Make the Vinaigrette

1. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.

2. Taste and adjust acidity or seasoning.

2️⃣ Assemble Salad

1. In a large bowl, combine chickpeas, diced beets, red onion, and arugula/spinach.

2. Drizzle with lemon-garlic vinaigrette and toss gently.

3. Sprinkle crumbled feta and chopped herbs on top.

3️⃣ Serve

• Serve chilled or at room temperature.

• Optional: add toasted nuts or seeds for extra crunch.

• Pairs beautifully with grilled pita, falafel, or roasted vegetables.

💡 Tips

• Roast beets in foil at 400°F (200°C) for 40–50 minutes until tender; peel after cooling.

• Use canned chickpeas for convenience, or cook your own for extra flavor.

• Vinaigrette can be made ahead and stored in the fridge up to 3 days.

• Add avocado or cucumber for extra freshness.

If you want, I can also give a low-carb version with arugula, walnuts, and no chickpeas that keeps the flavor punchy but cuts carbs.