Description
A vibrant, nutritious salad featuring chickpeas, roasted beets, feta cheese, and a zesty lemon-garlic vinaigrette, perfect for any gathering.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Allow to cool, peel, and chop into bite-sized pieces.
- If using dried chickpeas, soak them overnight and cook until tender. Drain and rinse canned chickpeas.
- In a bowl, whisk together the lemon juice, minced garlic, olive oil, salt, and pepper. Adjust seasoning to taste.
- In a large bowl, combine chickpeas, chopped beets, crumbled feta, and herbs. Pour the vinaigrette over the salad and toss gently.
- Let the salad sit for 15 minutes before serving to let flavors meld. Enjoy!
Notes
For a dairy-free option, substitute feta with nutritional yeast. Roasted beets can be swapped for pre-cooked ones for ease.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, chickpeas, beets, feta, healthy, Mediterranean