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Chickpea Beet and Feta Salad with Refreshing Lemon-Garlic Vinaigrette

Chickpea Beet and Feta Salad with Lemon-Garlic Vinaigrette

Enjoy this Chickpea Beet and Feta Salad with Refreshing Lemon-Garlic Vinaigrette, a vibrant and nutritious dish that's perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 267
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 2.5 tablespoons lemon juice
  • 1 medium clove garlic, grated
  • 0.5 teaspoon dried oregano
  • 0.375 teaspoon salt
  • 0.25 teaspoon ground pepper
  • 2 cups diced cooked beets (about 8 ounces)
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 1 medium carrot, chopped
  • 0.333 cup crumbled feta cheese
  • 0.25 cup finely chopped red onion
  • 0.25 cup chopped fresh parsley

Equipment

  • Large bowl

Method
 

  1. In a large bowl, combine extra-virgin olive oil, lemon juice, garlic, dried oregano, salt, and ground pepper to create the vinaigrette.
  2. Add the diced cooked beets, chickpeas, chopped carrot, crumbled feta cheese, red onion, and fresh parsley to the bowl.
  3. Toss the salad gently until all ingredients are well coated with the vinaigrette.

Nutrition

Serving: 1servingCalories: 267kcalCarbohydrates: 27gFat: 15g

Notes

Feel free to customize by substituting feta with goat cheese or adding nuts for a crunchy texture. This salad is best served cold and is perfect for meal prep.

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