Description
A vibrant and nutritious salad featuring roasted beets, creamy feta, and nutty chickpeas, dressed in a zesty vinaigrette.
Ingredients
Scale
- 3 medium-sized beets, roasted
- 1 can (15 oz) canned chickpeas, rinsed and drained
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets, trim tops and tails, wrap individually in aluminum foil, and roast in the oven for 45-60 minutes until tender.
- Allow the beets to cool slightly, then peel and chop into bite-sized pieces.
- While beets cool, rinse chickpeas under cold water and optionally season with olive oil, salt, and spices.
- In a large bowl, combine diced beets, chickpeas, diced red onion, and chopped parsley.
- Crumble feta over the salad.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper for the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve in a beautiful bowl, garnishing with extra feta and parsley if desired.
Notes
This salad is best enjoyed fresh but can last in the fridge for a couple of days. Keep the dressing separate if making ahead to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
Keywords: salad, healthy, vegetarian, chickpeas, beets, feta