Description
A colorful and nutrient-packed salad featuring roasted beets, hearty chickpeas, creamy feta, and a zesty lemon-garlic vinaigrette. Ideal for lunch, meal prep, or as a refreshing vegetarian side.
Ingredients
Scale
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 cup baby spinach or mixed greens
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, peel, and dice.
- In a bowl, whisk olive oil, lemon juice, garlic, mustard, honey, salt, and pepper until emulsified.
- In a large bowl, combine chickpeas, roasted beets, feta, red onion, greens, and parsley.
- Pour the vinaigrette over the salad and toss gently to coat evenly.
- Serve immediately or chill for 30 minutes for flavors to meld.
Notes
- Use pre-cooked beets to save time.
- Swap feta with goat cheese or a vegan alternative.
- Top with nuts or seeds for crunch.
- Serve over quinoa or couscous for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 45 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: chickpea salad, beet salad, feta salad, healthy salad, vegetarian salad, lemon vinaigrette