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Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette – Colorful, Tangy & Protein-Rich Recipe

Tangy & Protein-Rich Recipe
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★★★★★

5.1 from 20 reviews

This Chickpea Beet Feta Salad with Lemon-Garlic Vinaigrette is a vibrant, tangy, and protein-rich dish perfect for a light lunch or a colorful side. Combining sweet roasted beets, creamy feta, and tender chickpeas, all tossed in a zesty lemon-garlic dressing, this salad offers a refreshing and nutritious option that’s easy to prepare and packed with flavor.

Ingredients

Scale

Salad Ingredients

  • 3 medium beets, roasted or pre‑cooked, diced
  • 1 can (15 oz / 400 g) chickpeas, drained & rinsed
  • 4 oz (115 g) block feta cheese, crumbled
  • ½ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped

Vinaigrette Ingredients

  • 3 tbsp extra‑virgin olive oil
  • 2½ tbsp fresh lemon juice
  • 1 garlic clove, minced or grated
  • 1 tsp Dijon mustard
  • Salt & pepper, to taste
  • Optional: 1 tsp honey
  • Optional: ½ tsp dried oregano
  • Optional: 1 tbsp minced shallots

Instructions

  1. Prepare beets: Roast, steam, or use pre-cooked beets. Once cooled, dice them into bite-sized cubes to provide a tender, sweet base for the salad.
  2. Make vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well emulsified. Let the vinaigrette sit for 10 minutes to mellow the raw garlic flavor and enhance the blend.
  3. Assemble salad: In a large mixing bowl, combine the diced beets, drained chickpeas, crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley to create a colorful mixture.
  4. Dress & toss: Drizzle the prepared lemon-garlic vinaigrette over the salad just before serving. Toss gently to evenly coat the ingredients while keeping the beets intact and maintaining the salad’s vibrant colors.
  5. Chill & serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld together beautifully. Serve chilled for a refreshing, tangy, and nutritious meal.

Notes

  • For a sweeter vinaigrette, add 1 teaspoon of honey while whisking the dressing.
  • Add ½ teaspoon dried oregano or 1 tablespoon minced shallots to the vinaigrette for extra depth of flavor.
  • Use pre-cooked or canned beets to save preparation time.
  • Handle the beets gently when tossing to prevent them from breaking apart and turning the salad pink.
  • This salad can be served as a side dish or a light main course.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.

Nutrition

Keywords: chickpea beet feta salad, lemon garlic vinaigrette, protein-rich salad, vegetarian salad, Mediterranean salad, healthy lunch

Find it online: https://zarameals.com/tangy-and-protein-rich-recipe/