Description
This Chickpea Beet and Feta Salad is a vibrant, nutrient-packed dish that combines earthy roasted beets, hearty chickpeas, tangy feta, and fresh herbs tossed in a zesty lemon vinaigrette. Perfect as a side or light main, it’s refreshing, wholesome, and easy to prepare.
Ingredients
- 2 cups cooked chickpeas (canned or freshly cooked)
- 2 medium roasted beets, peeled and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or mint
- 1/4 small red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- If not using pre-cooked beets, preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 45–50 minutes until tender. Let cool, peel, and chop.
- In a large bowl, combine chickpeas, chopped roasted beets, crumbled feta, herbs, and sliced red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Notes
- Use canned beets for quicker prep.
- Add arugula, spinach, or toasted nuts for variation.
- Use plant-based feta for a vegan version.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
