Description
A vibrant and nutritious Chickpea, Beet & Feta Salad featuring roasted beets, protein-rich chickpeas, tangy feta, and fresh greens, all tossed in a zesty lemon-garlic vinaigrette. Perfect for a light lunch or a wholesome side dish.
Ingredients
Scale
Salad
- 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
Lemon-Garlic 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 Beets: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender when pierced with a fork. Allow them to cool, then peel off the skins and dice into bite-sized pieces.
- Combine Salad Ingredients: In a large bowl, add the roasted beets, drained chickpeas, crumbled feta cheese, finely chopped red onion, mixed greens or baby spinach, and chopped fresh parsley. Gently toss to mix all components evenly.
- Prepare Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, and season with salt and pepper to your taste until emulsified.
- Dress the Salad: Pour the prepared lemon-garlic vinaigrette over the salad mixture. Toss gently to ensure all ingredients are coated with the dressing.
- Serve or Chill: Serve the salad immediately for freshness, or chill it for about 30 minutes to allow the flavors to meld nicely before serving.
Notes
- Beets can be roasted in advance and stored in the refrigerator for up to 3 days.
- For added crunch, consider topping the salad with toasted walnuts or pepitas.
- If you prefer a vegan option, omit the feta or substitute with a plant-based cheese.
- Adjust the lemon juice and garlic in the vinaigrette to suit your taste preferences.
- This salad can be served as a light main dish or as a side to grilled meats or fish.
