Spring brings a sense of renewal to our kitchens. You need a meal that feels light yet satisfying. This chickpea beet feta salad is the perfect solution. It is colorful, zesty, and ready in minutes.
You will love how the earthy beets pop against the creamy cheese. It is a refreshing way to fuel your body. This dish makes eating well feel like a treat.
Why This Recipe Is a Winner
This recipe is a winner for busy weeks. It is a fantastic choice for a healthy reset this season. The combination of ingredients provides amazing plant-based protein. You will feel full and energized after eating.
It is also very budget-friendly for families. Most ingredients come right from your pantry. The vibrant colors make it look like a restaurant dish. Your family will be impressed by its beauty.
Simple Method
Making this salad is incredibly simple. You do not even need to turn on your stove. Simply toss the fresh ingredients in a large bowl. Whisk the dressing and pour it over the top. It is a stress-free recipe for any beginner cook.
Ingredients You’ll Need
These fresh ingredients create a wonderful balance of flavors and textures.
- 2 cans (15oz each) chickpeas, drained and rinsed
- 2 cups cooked beets, cubed
- 1/2 cup red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 4 oz feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Step-by-Step Directions
- Rinse and drain the chickpeas thoroughly and place in a large mixing bowl.
- Add cubed beets, diced red onion, and chopped parsley to the chickpeas.
- In a separate small container, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until fully emulsified.
- Pour the lemon garlic vinaigrette over the salad ingredients and toss gently to combine.
- Carefully fold in the crumbled feta cheese to avoid excessive staining from the beets.
- Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
Best Ways to Enjoy It
This salad looks beautiful on a large platter. Serve it chilled for the best refreshing taste. It pairs perfectly with a side of toasted sourdough bread. You can also serve it alongside grilled salmon. Enjoy it outside for a sunny garden lunch.
How to Store Leftovers
This salad stores beautifully in the refrigerator. Keep it in an airtight container for four days. The beets will slowly color the other ingredients. This makes it an ideal meal prep option for work. Just give it a quick stir before eating. Do not freeze this salad.
Tips for Best Results
- Buy pre-cooked beets to save precious time.
- Rinse your chickpeas well to remove extra salt.
- Add the feta at the very end.
- Fold gently to keep the cheese from turning pink.
- Use fresh lemon juice for the best flavor.
- Let the salad sit for 30 minutes before serving.
- This allows the garlic and oregano to infuse.
Ways to Switch It Up
- Add a handful of baby arugula for extra greens.
- Swap the feta for creamy goat cheese.
- Add toasted walnuts for a delightful crunch.
- Stir in cooked quinoa for even more protein.
Common Questions
Can I use canned beets?
Yes, you can use canned beets for this recipe. Just make sure to drain and rinse them well. This helps prevent the salad from becoming too watery.
Is this salad vegan?
You can easily make this recipe vegan. Simply omit the feta cheese or use a vegan substitute. The lemon garlic vinaigrette is already naturally vegan.
I hope this vibrant salad brings a little sunshine to your table. It is the perfect way to embrace a fresh start this spring. You deserve a meal that makes you feel amazing!
— Katie Wood
Chickpea Beet Feta Salad with Lemon Garlic Vinaigrette
Ingredients
- 2 cans (15oz each) chickpeas, drained and rinsed
- 2 cups cooked beets, cubed
- 1/2 cup red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 4 oz feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Rinse and drain the chickpeas thoroughly and place in a large mixing bowl.
- Add cubed beets, diced red onion, and chopped parsley to the chickpeas.
- In a separate small container, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until fully emulsified.
- Pour the lemon garlic vinaigrette over the salad ingredients and toss gently to combine.
- Carefully fold in the crumbled feta cheese to avoid excessive staining from the beets.
- Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
