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A colorful bowl of Chickpea Beet Feta Salad with fresh parsley and lemon garlic dressing

Chickpea Beet Feta Salad with Lemon Garlic Vinaigrette

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 2 cups cooked chickpeas, drained and rinsed
  • 3 medium beets , roasted, peeled, and diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic , minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Wrap beets individually in aluminum foil and roast for 45 minutes or until tender when pierced with a knife.
  2. Allow beets to cool, then peel skin using a paper towel and cube into 1/2-inch pieces.
  3. In a large mixing bowl, combine the chickpeas, cubed beets, diced red onion, and chopped parsley.
  4. Prepare the vinaigrette by whisking together olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl until fully emulsified.
  5. Pour the dressing over the chickpea and beet mixture and toss gently to coat.
  6. Carefully fold in the crumbled feta cheese, taking care not to over-mix to prevent the beet juice from staining the cheese entirely.
  7. Season with salt and black pepper to taste and serve immediately or chill for 30 minutes to allow flavors to meld.