Looking for a nutritious, anti-inflammatory, and satisfying salad? This beetroot and chickpea salad with feta is not only visually stunning but also loaded with essential nutrients. Perfect for adults and kids, it supports heart health, digestion, immunity, and overall wellness.
Ingredients
Salad:
- 2 cups cooked or canned chickpeas, drained and rinsed
- 2 cups cooked beetroot, diced
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley or dill, chopped
- Optional: arugula or spinach as a base
Lemon-Garlic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine chickpeas, diced beetroot, red onion, and fresh herbs.
- Make the Dressing: Whisk olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper until emulsified.
- Toss Together: Pour the dressing over the salad and gently toss to coat evenly.
- Add Feta: Carefully fold in crumbled feta cheese to preserve its texture.
- Serve: Enjoy immediately, or chill for 15–20 minutes to allow flavors to meld.
Health Benefits
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