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Chickpea Beetroot Salad with Feta and Greek Dressing Recipe

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4 from 2 reviews

This vibrant Chickpea Beetroot Salad combines protein-rich chickpeas, sweet earthy beetroot, crunchy cucumber, and tangy feta cheese, all tossed in a zesty Greek-inspired lemon dressing. Perfect as a light lunch or a refreshing side dish, this healthy Mediterranean recipe is quick to prepare and packed with delightful textures and flavors.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Salad

  • 400 grams Chickpeas (Canned), drained and rinsed
  • 200 grams Beetroot, cooked and cubed
  • 1 English cucumber, diced
  • 1 Small red onion, sliced
  • 150 grams Feta cheese, cubed
  • 100 grams Kalamata olives, pitted
  • 50 grams Walnuts, halved
  • 10 grams Fresh dill, chopped

Dressing

  • ¼ cup olive oil
  • 1 Lemon, juiced
  • 2 Garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Dried oregano

Instructions

  1. Combine Salad Ingredients: In a large bowl, add the drained chickpeas, cooked and cubed beetroot, diced cucumber, sliced red onion, cubed feta cheese, pitted kalamata olives, halved walnuts, and chopped fresh dill. Toss gently to evenly mix all the salad components without mashing them.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, Dijon mustard, salt, black pepper, and dried oregano until the mixture is smooth and well emulsified.
  3. Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss everything thoroughly to ensure the dressing evenly coats all the ingredients, enhancing the flavors throughout the salad.
  4. Adjust and Serve: Taste the salad and adjust the seasoning if needed by adding more salt or lemon juice. Serve immediately for the freshest taste and enjoy this healthy, colorful Mediterranean chickpea beetroot salad.

Notes

  • Use fresh, cooked beetroot for the best texture and flavor. You can boil or roast beetroot before cubing.
  • For a vegan version, omit feta cheese or replace it with a vegan cheese alternative.
  • If canned chickpeas are not available, soak and cook dried chickpeas beforehand.
  • Walnuts can be toasted lightly for extra crunch and flavor.
  • This salad keeps well for up to 2 days when refrigerated, but dressing is best added just before serving to avoid sogginess.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek, Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/chickpea-beetroot-salad-with-feta-and-greek-dressing-recipe/