Description
A vibrant and fresh salad combining roasted beets, chickpeas, crumbled feta, and a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- 2 cups roasted beets, chopped
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley or mint, chopped
- 2 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap whole beets in aluminum foil, drizzle with olive oil, and roast for about 45-60 minutes until tender.
- Let them cool before peeling and chopping.
- Prepare canned chickpeas by rinsing and draining, or soak and boil dried chickpeas.
- Whisk together lemon juice, minced garlic, and olive oil in a small bowl. Season with salt and pepper.
- Mix the chopped beets, chickpeas, feta, and herbs in a large bowl.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately or let sit for 30 minutes to enhance flavors.
Notes
For added crunch, consider adding walnuts or almonds. Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg
Keywords: chickpea salad, beet salad, feta salad, healthy salad, summer recipe