Chickpea Beet Feta Salad That’s Fresh and Tangy
A fresh, tangy, and protein-rich vegetarian salad featuring chickpeas, roasted beets, and crumbled feta cheese, perfect for a healthy lunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cooked beets, cubed (roasted or steamed)
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Optional: handful of mixed greens for serving
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & black pepper to taste
Instructions
- In a jar or small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey or maple syrup. Season with salt and black pepper to taste to make the vinaigrette.
- Cube the cooked beets and finely chop the red onion.
- In a large bowl, combine the chickpeas, cubed beets, chopped red onion, and parsley.
- Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
- Top the salad with crumbled feta cheese just before serving. Optionally, serve over a bed of mixed greens.
Notes
- You can use store-bought pre-cooked beets to save time.
- Maple syrup can be used as a vegan alternative to honey.
- For a meal prep option, store the vinaigrette separately and toss just before serving.
- This salad can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg