Description
A vibrant and nutritious Chickpea, Beet & Feta Salad featuring roasted beets, protein-rich chickpeas, and tangy feta cheese, all tossed in a zesty lemon-garlic vinaigrette. Perfect as a light lunch or a colorful side dish, this salad combines earthy flavors and fresh greens for a wholesome meal.
Ingredients
Scale
Salad Ingredients
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap the beets tightly in foil and roast for 45-60 minutes until tender when pierced with a fork. Once done, allow them to cool, then peel and dice into bite-sized pieces.
- Combine salad ingredients: In a large bowl, mix the roasted diced beets with the drained chickpeas, crumbled feta cheese, finely chopped red onion, mixed greens or baby spinach, and chopped fresh parsley.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, and season well with salt and pepper to taste. This creates a bright and flavorful dressing.
- Toss the salad: Pour the lemon-garlic vinaigrette over the salad mixture and toss gently to evenly coat all ingredients without bruising the greens.
- Serve or chill: Serve the salad immediately for a fresh experience or chill it in the refrigerator for about 30 minutes to let the flavors meld beautifully before serving.
Notes
- Roasting beets ahead of time makes salad preparation quicker when you’re ready to serve.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- You can use canned or freshly cooked chickpeas depending on convenience.
- Adjust the amount of garlic and lemon juice in the vinaigrette to suit your taste preferences.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 1 day.
