Description
A colorful and hearty roasted broccoli, chickpea, and beet salad topped with creamy feta, fresh herbs, and crunchy seeds. This satisfying salad combines caramelized roasted vegetables with a bright lemon Dijon dressing for a nourishing meal or side dish.
Ingredients
- 4 cups broccoli florets
- 1 can (15 oz) cooked chickpeas, drained and rinsed
- 2 cups cooked beets, sliced or diced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup pumpkin seeds or walnuts
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli florets and chickpeas with 2 tablespoons olive oil, paprika, salt, pepper, and minced garlic.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 25 minutes, stirring halfway through, until the broccoli is tender with crispy edges.
- Meanwhile, whisk together the remaining olive oil, lemon juice, Dijon mustard, a pinch of salt, and black pepper to make the dressing.
- Transfer the roasted broccoli and chickpeas to a large serving bowl.
- Add the cooked beets and sliced red onion.
- Drizzle the dressing over the salad and gently toss to combine.
- Top with crumbled feta cheese, fresh parsley, and pumpkin seeds or walnuts.
- Serve warm or chilled.
Notes
- You can use canned or vacuum-sealed beets for convenience.
- Add quinoa or farro for a heartier meal.
- Swap feta cheese for goat cheese for a tangier flavor.
- Toasted almonds or pecans work well instead of pumpkin seeds.
- A drizzle of balsamic glaze or honey adds extra flavor.
- This salad tastes delicious both warm and cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 20mg
