🥗 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

A vibrant, refreshing salad bursting with earthy beets, creamy feta, tangy lemon, and hearty chickpeas—quick, colorful, and perfectly satisfying!

Prep Time: 10 minutes · Cook Time: 0 minutes (except cooking beets)
Total Time: ~15 minutes
Servings: 4
Dietary Tags: Vegetarian · Gluten‑Free · High‑Protein · W-W Adaptable

📚 Table of Contents

Why You’ll Love This Salad
Ingredients You’ll Need
Quick Recipe Overview
Step-by-Step Instructions
Serving & Make‑Ahead Tips
W-W Friendly Swaps & Enhancements
Nutrition & W-W Points
Tips & FAQs
Kristy’s Note
More W-W Friendly Salads
Cook, Snap & Share!

🌟 1. Why You’ll Love This Salad

This salad delivers big flavor with minimal effort. The creamy feta, tender beets, and hearty chickpeas combine with a zesty lemon-garlic vinaigrette for a dish that’s satisfying and perfect as a side or light meal. It’s easy to adapt, ideal for meal prepping, and stays fresh through the week!

🛒 2. Ingredients You’ll Need

1 can (15 oz) chickpeas, drained & rinsed
2 medium cooked beets, peeled & diced
½ cup crumbled feta cheese
Dressing:
- ¼ cup olive oil
- 2 Tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt & pepper, to taste
Garnish: fresh parsley, chopped

🥄 3. Quick Recipe Overview

Toss chickpeas and beets in a large bowl.
Whisk together olive oil, lemon juice, garlic, salt, and pepper.
Pour dressing over salad, toss to combine.
Gently mix in feta cheese.
Garnish with parsley—serve immediately or chill.

🍴 4. Step‑by‑Step Instructions

Combine Base Ingredients
Place chickpeas and diced beets into a large mixing bowl.
Whisk Together Vinaigrette
In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper until well emulsified.
Dress the Salad
Drizzle the vinaigrette over the chickpeas and beets. Toss gently to coat each bite.
Add the Feta
Fold in the crumbled feta cheese, mixing gently to preserve the texture.
Garnish and Serve
Sprinkle fresh chopped parsley over the top. Enjoy immediately or chill to develop flavors further.

🥡 5. Serving & Make‑Ahead Tips

Serve With: Grilled chicken, fish, or warm pita bread.
Meal Prep: Store in an airtight container for up to 3 days—toss before serving if dressing settles.
Bulk Prep Tip: Dress only portion you’ll eat; keep extra dressing separate to maintain freshness.

🥗 6. W-W-Friendly Swaps & Enhancements

Oil-Free Vinaigrette: Use 2 Tbsp olive oil + 2 Tbsp water for fewer points.
Add Greens: Stir into baby spinach or arugula to boost fiber.
Extra Protein: Add diced chicken or grilled tofu for a more filling meal.
Nutty Crunch: Sprinkle sunflower seeds or chopped walnuts—extra crunch and nutrients!

📊 7. Nutrition & W-W Points

Per Serving (¼ recipe):

Calories: ~320 kcal
Protein: 12g · Carbs: 25g · Fat: 20g
W-W SmartPoints: ~7–8 (lower with reduced oil or chive oil swap)

❓ 8. Tips & FAQs

Q: Do I need to cook the beets?
A: Yes—roast or boil fresh beets ahead of time, or use pre-cooked varieties for convenience.

Q: Can I use balsamic instead of lemon?
A: Absolutely! Substitute lemon juice with balsamic for a sweeter, richer profile.

Q: How do I cut down on oil?
A: Replace half the oil with water or vegetable broth to lighten the dressing.

📝 9. Kristy’s Note

This salad is one of my go-to side dishes—so full of color and flavor that it brightens up any meal. I love how easy it is to prep and how everyone enjoys it, even my pickiest eaters. Perfect for keeping your W-W journey fresh and fabulous!

🌿 10. More W-W Friendly Salads

Greek Salad with Light Lemon Oregano Dressing
Warm Quinoa & Sweet Potato Bowls
Black Bean, Corn & Avocado Salad
Lemony Cucumber Dill Salad

📸 11. Cook, Snap & Share!

Made this Chickpea, Beet & Feta Salad? Tag @KristyCookRecipes on Instagram—I’d love to see your colorful bowls! Share your favorite add-ons or W-W hacks in the comments. Together, we’re building a deliciously healthy community. 💚