Beetroot Chickpea Salad

Looking what to cook for Thanksgiving? Try this colorful beetroot, feta & chickpea salad. Healthy, vibrant, and so delicious!

🥗 Beetroot, Feta & Chickpea Salad

Ingredients

2 medium cooked beets (about 2 cups / 250 g), diced

1 can chickpeas (15 oz / 400 g), rinsed & drained (about 1 ½ cups / 250 g cooked)

¾ cup (100 g) feta cheese, crumbled

small red or sweet onion, thinly sliced (about 1/3 Cup (40g)

2 tbsp fresh parsley or dill, chopped

Dressing

3 tbsp olive oil (45 ml)

1 tbsp balsamic vinegar or lemon juice (15 ml)

1 tsp Dijon mustard (5 g)

1 small garlic clove, minced

1 tsp honey or maple syrup (optional, 5 g)

Salt & black pepper, to taste

Instructions

1. In a large bowl, combine diced beetroot and chickpeas and onions.

2. In a small bowl or jar, whisk together olive oil, balsamic (or lemon), Dijon, garlic, honey, salt & pepper.

3. Pour dressing over the beet–chickpea mix and toss gently.

4. Top with crumbled feta and sprinkle with fresh parsley or dill.

5. Serve chilled or at room temperature as a vibrant Thanksgiving side.

Enjoy 🤍 

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