Chickpea Beetroot Salad Recipe (Feta & Greek Dressing)
This chickpea beetroot salad brings together chickpeas, beets & feta with a vibrant lemon dressing, making it a nice light and healthy recipe!
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
- In a large bowl, combine the chickpeas, beetroot, cucumber, red onion, feta, olives, walnuts, and dill. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, mustard, salt, pepper, and oregano until smooth.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Adjust seasoning if needed, serve and enjoy!
Notes
- Beetroot Tips: If you’re not using pre-cooked, vacuum-sealed beetroot, roasting your own is easy! Simply wrap the whole, unpeeled beetroots in foil and roast at 200°C (fan-forced) for 45–60 minutes, or until fork-tender. Let them cool, peel, and cube.
- Make it Vegan: Just remove the feta to keep this salad vegan—still delicious and fresh!
Nutrition
Calories: 322kcalCarbohydrates: 21gProtein: 10gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 22mgSodium: 1157mgPotassium: 413mgFiber: 6gSugar: 5gVitamin A: 386IUVitamin C: 16mgCalcium: 198mgIron: 2mg
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