Here is a full, detailed, professional recipe for your Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette using fresh or cooked beetroot.

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

 Introduction

This Chickpea, Beet & Feta Salad is a colorful, nutritious, protein-rich salad made with tender chickpeas, sweet earthy beetroot, creamy feta, and a zesty lemon-garlic vinaigrette. It’s perfect as a light lunch, a side dish, or a healthy make-ahead meal.

 Ingredients

For the Salad

• 1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)
• 2 medium cooked beetroots, diced or sliced
• ½ small red onion, thinly sliced
• ½ cup cucumber, diced
• ⅓ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped (optional but recommended)
• ½ cup feta cheese, crumbled
• 2–3 tbsp toasted walnuts or almonds (optional for crunch)

For the Lemon-Garlic Vinaigrette

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, finely minced or grated
• 1 tsp honey OR maple syrup
• ½ tsp Dijon mustard (optional, for thickness)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cumin powder (optional, adds depth)

 Prep Time

• Prep: 10 minutes
• Total: 10 minutes (if beets are pre-cooked)

If cooking fresh beets, add 30–40 minutes boiling time or 45+ minutes baking time.

 How to Cook Beetroot (if using fresh)

Method 1: Boil

1. Wash beets, trim ends.
2. Boil in salted water 30–40 minutes until fork-tender.
3. Peel once cool — skins will slip off easily.

Method 2: Roast (for deeper flavor)

1. Wrap whole beets in foil.
2. Bake at 200°C / 400°F for 45–60 minutes.
3. Peel and dice.

 Step-by-Step Instructions

1. Prepare the Vegetables

• Dice the cooked beets.
• Slice the red onion thinly (rinse under cold water to reduce sharpness).
• Chop parsley and mint.
• Dice cucumber.

2. Mix the Salad

In a large bowl, combine:

• chickpeas
• diced beetroot
• sliced onion
• cucumber
• parsley & mint

Toss gently.

3. Prepare the Lemon-Garlic Vinaigrette

Whisk together:

• olive oil
• lemon juice
• minced garlic
• honey
• Dijon mustard
• salt
• pepper
• cumin (optional)

Taste and adjust lemon/salt to preference.

4. Combine

• Pour the vinaigrette over the salad and mix gently.
• Add the crumbled feta on top (don’t mix too much or it will turn pink).
• Sprinkle toasted nuts if using.

 Serving Suggestions

• Serve chilled or room temperature.
• Best eaten within 24 hours for freshest flavor.
• Perfect with grilled chicken, fish, or as a standalone healthy meal.

 Storage

• Store in airtight container in fridge for up to 2 days.
• If you want to store longer, keep dressing separate and add before serving.

 Tips & Variations

Make it Creamier

• Add 1 tbsp yogurt to the dressing for a creamy lemon-garlic sauce.

Make it Vegan

• Use vegan feta.
• Replace honey with maple syrup.

Add More Vegetables

• Avocado
• Cherry tomatoes
• Roasted carrots

Increase Protein

• Add grilled chicken
• Add boiled eggs
• Add quinoa