Description
A colorful and hearty salad featuring chickpeas, roasted beets, and crumbled feta, all brought together with a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 1/3 cup feta cheese, crumbled
- 1/4 cup red onion, finely sliced
- 2 tbsp fresh parsley or mint, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2–3 medium beets, roasted or steamed, peeled and diced
- Optional: 2 cups arugula or baby spinach for serving
- For the Lemon-Garlic Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely minced or grated
- 1/2 tsp Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes until tender. Let cool, peel, and dice.
- In a bowl, whisk olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper to make the vinaigrette.
- Combine chickpeas, beets, red onion, and herbs in a large bowl. Drizzle with vinaigrette and toss gently.
- Fold in crumbled feta. Adjust seasoning as needed.
- Serve on its own or over arugula/spinach.
Notes
- Store in an airtight container for up to 3 days.
- Add toasted nuts or seeds for crunch.
- Use pre-cooked beets for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 10g
- Sodium: 378mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 11mg
Keywords: beet salad, chickpea salad, feta salad, lemon garlic vinaigrette, healthy Mediterranean salad