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A colorful bowl of chickpea beet feta salad with fresh parsley and lemon dressing
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Chickpea Beet Feta Salad with Lemon Garlic Vinaigrette

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 320kcal

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.