🥗 Chickpea, Beet & Feta Salad (Beetroot)
Ingredients (Serves 4)
Salad
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2 cups cooked beetroot, peeled & diced (roasted or boiled)
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1 (15 oz / 400 g) can chickpeas, rinsed & drained
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¾ cup feta cheese, crumbled
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¼ cup red onion, thinly sliced
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¼ cup fresh parsley or dill, chopped
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Optional: ¼ cup toasted walnuts or pumpkin seeds
Lemon-Garlic Vinaigrette
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3 Tbsp extra-virgin olive oil
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1½ Tbsp fresh lemon juice
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1 tsp lemon zest
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1 small garlic clove, finely grated
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1 tsp Dijon mustard (optional, for emulsifying)
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Salt & black pepper, to taste
Instructions
1️⃣ Prepare the Beets
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Roast (recommended): Wrap whole beets in foil, roast at 400°F (205°C) for 45–60 minutes until tender. Cool, peel, and dice.
Or use vacuum-packed cooked beetroot for convenience.
2️⃣ Make the Vinaigrette
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Whisk olive oil, lemon juice, zest, garlic, Dijon (if using), salt, and pepper until smooth.
3️⃣ Assemble the Salad
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In a large bowl, combine beetroot, chickpeas, red onion, and herbs.
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Drizzle with vinaigrette and gently toss.
4️⃣ Finish
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Fold in feta and optional nuts/seeds just before serving.
⭐ Pro Tips
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Add feta last to keep it creamy and intact.
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Let the salad rest 10–15 minutes for flavors to meld.
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If beets bleed too much color, toss them with a little dressing first, then add chickpeas.
🔄 Variations
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Mediterranean: Add cucumber & olives
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Vegan: Swap feta for dairy-free feta or avocado
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Protein boost: Add grilled chicken or salmon
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Spicy: Add chili flakes or harissa
🧊 Storage
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Keeps well refrigerated up to 3 days (add feta fresh if possible).
If you’d like, I can also give you a warm beet & chickpea version or a Middle Eastern twist with tahini-lemon dressing.