Description
A vibrant, protein-rich salad that blends sweet roasted beets, creamy feta, hearty chickpeas, and a fresh lemon vinaigrette. Perfect for a light lunch, a picnic side, or healthy meal prep.
Ingredients
1 ½ cups cooked beets, diced
1 ½ cups cooked chickpeas, rinsed and drained
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
¼ cup red onion, thinly sliced
3 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Dice the cooked beets into bite-sized cubes. Rinse and drain the chickpeas if using canned.
2. Thinly slice the red onion and chop the parsley. Crumble the feta if it isn’t pre-crumbled.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
4. In a large mixing bowl, combine beets, chickpeas, onion, and parsley. Pour in the dressing and toss gently.
5. Fold in the crumbled feta last to keep its texture intact.
6. Chill for 15 minutes or serve immediately at cool room temperature.
Notes
For a richer flavor, roast your own beets instead of using pre-cooked ones.
Add the feta last to keep its texture distinct and crumbly.
Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 4g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 17mg