Chickpea, Beets & Feta Salad with Lemon Vinaigrette Dressing

Vibrant and full of flavor!

(Photo from Pinterest)

I just found this recipe on Recipes-Technical and was instantly drawn to its' bright, bold colors. This is most definitely my kind of salad! I love beets, chickpeas and feta cheese, so I'm thinking, "How can I go wrong with this beautiful (and even healthy) salad?"

This salad is all about balance. The chickpeas add protein and fiber, making it filling. Beets bring sweetness and a vibrant color. Feta contributes a salty, creamy element that complements the other ingredients. The vinaigrette ties it all together with bright lemon and savory garlic. The result is a salad that’s as beautiful as it is delicious. It’s also versatile, budget-friendly, and perfect for meal prep. Whether you’re serving it chilled at a picnic or warm with roasted veggies, it works any time of year. (quote from Recipes-Technical)

Just think...no boring lettuce, no bland dressing, just a flavor-packed dish that will satisfy! Now that's my kind of salad! See that? I love it and it doesn't even have any chocolate in it...LOL!

Vinaigrette: 

1/4 cup olive oil

2 Tbsp. lemon juice, freshly squeezed is best

1 clove garlic, finely minced

Salt and Pepper to taste

Whisk together in a small bowl until well combined, and set aside while you combine the salad ingredients. 

This dressing goes beautifully with earthy beets and chickpeas.

Salad Ingredients:

1 can (15 oz.) chickpeas, drained and rinsed

2 medium beets, cooked, peeled and diced *(for best flavor, roast in oven)

1/2 cup feta cheese, crumbled

In a large bowl, combine chickpeas and diced beets. Add crumbled feta cheese. Pour the vinaigrette over the top and toss gently to coat everything evenly. 

Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Let stand 10-15 minutes to allow the flavors to blend.

*If using greens or herbs, fold them in just before serving to keep them fresh. Serve chilled or at room temperature.

Serve chilled or room temperature. Store in airtight container in the fridge for up to 3 days.

Yields: 4 servings

Roasting concentrates the beets' sweet, earthy flavor. 

Prepare the beets. Trim the leafy tops, leaving about an inch of stem attached. Scrub the beets thoroughly to remove any dirt.

1. Wrap in foil. Drizzle the beets with olive oil and season with salt and pepper. Wrap each beet tightly in aluminum foil to seal in moisture and flavor.
2. Roast until tender. Place the foil packets on a baking sheet and roast in a preheated oven at 400°F (200°C) for 45 to 60 minutes, or until you can easily pierce a beet with a fork.
3. Cool and peel. Let the beets cool slightly until they are comfortable to handle. Once cool, the skins will easily slide off using your hands or a paper towel to rub them. 

A Tip from Grammy:

-Add thinly sliced red onion for another layer of flavor

-Add grilled chicken or salmon for a full meal

-Serve with warm pita or a crusty bread

-Sprinkle the top with a touch of chopped, fresh parsley or dill, if desired.

Be encouraged!

"But the fruit of the Spirit is love, joy, peace, long-suffering, gentleness, goodness, faith..."   -Galatians 5:22