Description
Bright, filling, and full of contrasting textures — this salad pairs tender chickpeas and sweet roasted beets with salty feta and a tangy lemon-garlic dressing. Easy to throw together ahead of time and great on its own or spooned over greens.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed well
- 2 medium cooked beets, peeled and cut into small cubes
- 1/2 cup feta, crumbled
- 1/4 cup thinly sliced red onion
- 2 cups baby arugula or mixed salad greens (optional, for plating)
- 2 tablespoons fresh parsley, chopped
For the lemon–garlic dressing:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl or a jar with a lid, combine the olive oil, lemon juice, minced garlic, Dijon, and honey (if using). Season with salt and pepper and whisk or shake until the mixture looks combined and slightly glossy. Set aside so the flavors mellow.
- Build the salad: In a large bowl, add the drained chickpeas, diced beets, sliced red onion, and chopped parsley. Toss gently to distribute everything evenly.
- Dress and finish: Pour about two-thirds of the dressing over the salad and fold carefully so the beets don’t break up too much. Taste and add more dressing if desired. Stir in half the crumbled feta, then transfer to a serving platter or divide onto plates lined with arugula or mixed greens if you’re using them.
- Garnish: Sprinkle the remaining feta on top and finish with a crack of black pepper. Serve right away, or refrigerate for 15–30 minutes so the flavors develop.
Notes
- Shortcut: Use vacuum-packed or jarred beets to skip roasting.
- Crunch: Stir in toasted walnuts, pepitas, or sunflower seeds for texture.
- Make it heartier: Add a scoop of cooked quinoa or farro to turn this into a grain salad.
- Vegan swap: Omit feta or replace with a plant-based feta alternative and swap honey for maple syrup.
- Storage: Keep leftovers covered in the fridge for up to 3 days; dressing will keep the salad moist and the flavors actually deepen overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg