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Chickpea Beet and Feta Salad with Lemon Garlic Vinaigrette

Abby Marlow
This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is a refreshing, protein-packed salad bursting with color and flavor. Perfect for meal prep or a quick lunch, it’s made with simple pantry ingredients and tossed in a zesty homemade vinaigrette. Ideal for beginner cooks!
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cooked beets, diced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 1 medium carrot, chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Drain and rinse the chickpeas thoroughly under cold water.
  • Dice cooked beets into bite-sized pieces.
  • Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  • In a large bowl, combine chickpeas, beets, carrot, onion, and parsley.
  • Drizzle with lemon-garlic vinaigrette and toss gently.
  • Add feta and mix lightly to keep texture intact.
  • Chill for 15–20 minutes before serving for best flavor.

Notes

For a twist, swap feta with goat cheese or add spinach for extra greens. This Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is best enjoyed chilled.
Nutrition (Per Serving - Estimated)
Calories: 210
Protein: 8g
Carbohydrates: 22g
Fat: 11g
Fiber: 6g
Sugar: 4g
Keyword chickpea beet salad, easy salad recipe, feta salad, healthy lunch ideas, lemon garlic vinaigrette