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A vibrant salad made with tender beets, hearty chickpeas, creamy feta, and a bright lemon-garlic vinaigrette.
Print Recipe
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium cooked beets, diced
  • 1 can chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese
  • 1 small red onion, thinly sliced
  • 1 large cucumber, diced
  • 0.5 cup Kalamata olives, halved
  • 1 handful fresh parsley or dill, chopped
  • salt and pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional)
  • 0.25 teaspoon Dijon mustard (optional)

Equipment

  • large mixing bowl
  • Small bowl or jar
  • whisk

Method
 

  1. If using raw beets, roast or boil them until tender. Cool, peel, and dice.
  2. Add beets, chickpeas, cucumber, red onion, olives, and herbs to a large bowl.
  3. Whisk olive oil, lemon juice, garlic, honey, Dijon mustard, salt, and pepper until combined.
  4. Pour dressing over salad and toss gently to coat.
  5. Fold in feta cheese, adjust seasoning, and serve.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 480mgPotassium: 620mgFiber: 7gSugar: 8gVitamin A: 6IUVitamin C: 18mgCalcium: 15mgIron: 12mg

Notes

For best flavor, let the salad rest for 10 minutes before serving.

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