Refreshing Chickpea Beet Feta Salad
Prepare a bright, cool salad combining earthy beets, protein-rich chickpeas, salty feta, and a simple lemon-herb dressing. This recipe is quick and suitable for lunch or a side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups cooked or roasted beets, diced
- 4 ounces feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, pepper, and salt to make the dressing. Set aside.
- In a large bowl, combine the rinsed chickpeas, diced beets, chopped parsley, and sliced red onion.
- Pour the prepared dressing over the chickpea and beet mixture. Toss gently until all ingredients are lightly coated.
- Gently fold in the crumbled feta cheese. Avoid overmixing to keep the feta pieces intact.
- Serve immediately, or chill for 30 minutes to allow the flavors to meld.
Notes
- If you use pre-cooked beets, ensure they are cooled before assembling the salad.
- You can substitute fresh dill for parsley for a different herbal note.
- This salad keeps well in the refrigerator for up to two days; add the feta just before serving if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 12
- Cholesterol: 20
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