This vibrant Chickpea, Beet, and Feta Salad with Lemon Garlic Vinaigrette is a refreshing, wholesome dish bursting with color and flavor. Earthy roasted beets are paired with tender chickpeas, creamy feta cheese, and a handful of fresh herbs like parsley and oregano. Everything is tossed in a zesty lemon garlic vinaigrette made with lemon juice, minced garlic, and olive oil. The result is a hearty yet light salad that’s perfect as a side dish or a satisfying vegetarian main. Serve chilled or at room temperature for the best flavor.
Ingredients
I can rinsed and drained chickpeas
1/2 cup of cooked chopped beets
1/2 cup diced onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove of garlic
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Toss vegetables together. In another bowl mix dressing ingredients. Drizzle over salad. Let marinate before serving.
#freshfood #healthy #beets #chickpeas #homecooked #recipe #healthysalad
So, we’ve just added one can of chickpeas to a bowl and I’ve rent drained and rinsed those. Now, we’re going to chop about two small beets. These are not pickled beets. They’re just canned u beets. There’s nothing added to them. So, I’m going to chop about two beets into dices to cubes. So, we’re going to chop them into cubes. I’m just going to rough chop these. You don’t want too big a bit, but you don’t want it too finely. Add that to the bowl with the chickpeas. And now you want um maybe a/4 cup of sweet onion. You could use red onion or this is a Videlia. And I’m going to chop it finely. And of course, you add onion to to your desired taste. I don’t like a whole lot of onion in my salads. So, we’re just going to put just a little bit. Give it some flavor. I’ve had a whole lot of people express some interest in this salad. So, we’re going to see how it does. So, that’s probably more than enough. So, I’m going to add that to my bowl with the chickpeas. Okay, we’re going to add make the dressing. It’s 3 tablespoon of olive oil. two tablespoons of lemon juice. And you could use fresh. This is what I have on hand right now. Okay. I have one clove of garlic that I roasted and frozen. So, I’m letting that thaw so I can chop it here in just a minute. Now, you’re going to add a/ teaspoon of oregano. About 1/4 teaspoon of salt. I’m going to be careful with that. I don’t want too much. And 1/4 teaspoon of black pepper. This is frozen roasted garlic. So when it thaws, it is very very soft. So it’s easy to mix up with your ingredients of other of recipes. So I’m just going to get this in here and mix it well. Going to let that the flavors of those spices marinate together with the oil. And then I’m going to go get my feta cheese. Chop that. And we’re going to mix it all together. I love how the roasted garlic just melts into that oil. You could use crumbled feta, but I bought the block of feta so that I could cut it into bite-sized pieces. And I’m going to open this. Take a clean knife and just cut about half of that. I want about a half a cup of cut feta. use my bigger knife to cut it into little blocks, cubes. It’s going to crumble anyway. I’m going to try to keep it into little cubes. I have a friend coming for lunch today and I hope she likes this. We have not been together in a long time and I’m excited to see her. We have been friends since kindergarten. Actually, we didn’t go to kindergarten. We’ve been friends since first grade. That’s been a long time. Just add the cheese. Toss that around. And then we’re going to pour the dressing over the top. You just want to gently toss this. Get the dressing all coated and let it all marinate together. And I’m going to garnish it with just a little bit of dried parsley. I don’t have any fresh parsley or I would use that. Let’s transfer it into a serving bowl. Something nicer, prettier. I always believe that presentation is a big part of your meal. Here is my chickpea beet and feta salad with garlic lemon dressing.
Dining and Cooking