Description
A vibrant and satisfying salad combining roasted beets, chickpeas, and feta with a zesty lemon-garlic vinaigrette. Ideal for a healthy main dish or refreshing side.
Ingredients
15 oz canned chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
½ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Salt to taste
Freshly ground pepper to taste
Chopped fresh parsley, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Toss drained chickpeas and chopped beets with 2 tablespoons olive oil and a pinch of salt
Spread on the prepared baking sheet and roast for 25–30 minutes until slightly charred and crisp
In a small bowl, whisk remaining 2 tablespoons olive oil, fresh lemon juice, and garlic to make the vinaigrette
Season with salt and pepper to taste
In a large bowl, combine cooked chickpeas and beets, crumbled feta, and drizzle the vinaigrette over the mixture
Gently toss to coat
Garnish with chopped fresh parsley if desired
Serve as is or chilled
Notes
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container
Adjust the amount of lemon juice to taste
For a vegan version, substitute crumbled feta with vegan cheese or hummus
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg