Description
A vibrant and nutrient-packed salad combining chickpeas, earthy beets, creamy feta, and a zesty lemon-garlic vinaigrette. This refreshing dish is perfect for a light lunch or side, offering a burst of color and flavor.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
½ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
Instructions
- In a large mixing bowl, combine the chickpeas, diced beets, and crumbled feta.
- In a separate small bowl or jar, whisk together the olive oil and lemon juice to make the vinaigrette. Add salt and pepper if desired.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.
Notes
- Greens: Toss with mixed greens, arugula, or spinach for added freshness and volume.
- Nuts: Toasted walnuts or pine nuts add crunch and flavor.
- Vegan Option: Replace feta with dairy-free feta or omit entirely for a vegan salad.
- Roasted Beets: Substitute roasted beets for pre-cooked beets for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
