Chickpea, Beetroot & Feta Salad
with Lemon-Garlic Vinaigette
✅ Why This Works for Blood Sugar
- Fiber-rich chickpeas help slow glucose absorption
- Beets (beetroot) are used in moderate portions
- Protein + fat from feta and olive oil reduce spikes
- No added sugar
🛒 Ingredients (Serves 4)
- 1½ cups cooked chickpeas (drained and rinsed if canned)
- 1 cup cooked beetroot, diced (about 2 small beets)
- ½ cup cucumber, diced
- ¼ small red onion, thinly sliced
- ⅓ cup feta cheese, crumbled
- 2 tbsp chopped fresh parsley
🍋 Lemon-Garlic Vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp Dijon mustard
- ¼ tsp black pepper
- Pinch of salt
Whisk until well combined.
🥣 Instructions
- In a large bowl, combine chickpeas, beetroot, cucumber, onion, and parsley.
- Whisk dressing ingredients separately.
- Pour dressing over salad and toss gently.
- Fold in feta last.
- Chill 20–30 minutes before serving for best flavor.
📊 Estimated Nutrition (Per Serving)
- Calories: ~260
- Protein: 9–11g
- Carbs: 22–25g
- Fiber: 6–8g
- Net carbs: ~15–18g
- Added sugar: 0g
💡 Blood Sugar Tips
- Keep portion to about 1 cup per serving.
- Pair with grilled chicken or salmon for extra protein balance.
- If you’re very carb-sensitive, reduce chickpeas to 1 cup total and increase cucumber or leafy greens.
🥬 Make It Lower Carb
- Swap half the chickpeas for chopped spinach or arugula
- Add avocado for more healthy fats
- Increase feta slightly for more protein/fat balance
