A vibrant, fresh salad with earthy beetroot, creamy feta, and protein-rich chickpeas—perfect as a light meal or elegant side.
🕒 Prep Time
15 minutes
❄️ Chill Time (optional)
10–15 minutes
🍽 Servings
4 servings
🧾 Ingredients
Salad
- 1 can (15 oz / 425 g) chickpeas, drained & rinsed
- 2 cups cooked beetroot, peeled and diced
- ½ cup feta cheese, crumbled
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh parsley or dill, chopped
- Optional: arugula or mixed greens for serving
Lemon-Garlic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 small garlic clove, finely minced
- ½ teaspoon Dijon mustard (optional)
- Salt & black pepper, to taste