Cooked - Chickpea, Beet & Feta Salad With Lemon-garlic Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea, Beet & Feta Salad With Lemon-garlic Vinaigrette

4.0

⅓ cup feta cheese, crumbled

¼ cup red onion, finely sliced

2 tbsp fresh parsley or mint, chopped

1 can (15 oz) chickpeas, drained and rinsed

3 medium beets, roasted or steamed, peeled and diced

Optional: 2 cups arugula or baby spinach for serving

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic, finely minced or grated

½ tsp Dijon mustard (optional)

Salt and freshly ground black pepper, to taste

Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes until tender. Let cool, peel, and dice.
In a bowl, whisk olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper to make the vinaigrette.
Combine chickpeas, beets, red onion, and herbs in a large bowl. Drizzle with vinaigrette and toss gently.
Fold in crumbled feta. Adjust seasoning as needed.
Serve on its own or over arugula/spinach.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 50 weeks ago

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