Description
A vibrant and nutritious salad featuring earthy beets, creamy feta, and a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 2 medium beets, roasted and diced
- 100g feta cheese, crumbled
- 4 cups mixed greens (spinach, arugula, or other)
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 3 tablespoons olive oil, extra virgin
- Salt, to taste
- Pepper, to taste
- Optional: Toasted nuts or seeds, herbs (parsley or dill)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the beets, then slice them into wedges or cubes.
- Drizzle with olive oil, and sprinkle with salt and pepper; roast in the oven for about 30-40 minutes or until tender.
- If using dried chickpeas, soak them overnight and cook until tender; if using canned, just rinse and drain.
- In a small bowl, whisk together the lemon juice, minced garlic, and olive oil until emulsified; adjust seasoning with salt and pepper.
- In a large mixing bowl, combine roasted beets, chickpeas, crumbled feta, and your choice of greens.
- Drizzle with the lemon-garlic vinaigrette, and toss gently to combine without crushing the beets.
- Present the salad in individual bowls or on a platter, garnishing as desired.
Notes
For added flavor variations, consider incorporating toasted nuts or seeds, such as walnuts or sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Chickpea salad, Beet salad, Feta salad, Healthy salad, Vegetarian recipes