Full Recipe Chickpea, Beet & Feta Salad with Lemon-Garlic VinaigretteThis vibrant salad is a flavor explosion! Tangy lemon, savory garlic, earthy beets, and creamy feta pair perfectly with hearty chickpeas. It’s quick, easy, and satisfying—great as a light lunch or a colorful side dish.IngredientsFor the Salad1 can (15 oz) chickpeas, drained and rinsed2 medium cooked beets, peeled and diced (roasted or boiled)½ cup crumbled feta cheese¼ cup chopped fresh parsley (optional but recommended)¼ cup thinly sliced red onion (optional)Salt & pepper, to tasteFor the Lemon-Garlic Vinaigrette¼ cup olive oil2 tbsp fresh lemon juice (about 1 lemon)1–2 garlic cloves, minced1 tsp Dijon mustard1 tsp honey or maple syrup (optional, balances acidity)Salt & pepper, to tasteInstructions
Prepare the Salad BaseIn a large bowl, combine:ChickpeasDiced cooked beetsRed onion (if using)ParsleyMake the VinaigretteIn a small bowl or jar, whisk together:Olive oilLemon juiceMinced garlicDijon mustardHoney (optional)Salt & pepperTaste and adjust seasoning as needed.Dress the SaladPour the vinaigrette over the chickpea-beet mixture. Toss gently to combine—beets may tint everything pink (normal and beautiful!).Add the FetaSprinkle the crumbled feta over the top. Gently fold it in.Chill or Serve ImmediatelyFor best flavor, let the salad sit 15–20 minutes.Keeps well in the fridge for up to 3–4 days (add feta fresh if you prefer)