Description
A vibrant and nutritious salad featuring roasted beets, protein-packed chickpeas, and tangy feta cheese, all tossed in a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
- For the vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast beets wrapped in foil at 400°F (200°C) for 45-60 minutes until tender. Let cool, peel, and dice.
- In a large bowl, combine roasted beets, chickpeas, crumbled feta, red onion, mixed greens, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Pour vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- Use canned or freshly cooked chickpeas.
- Beets can be roasted ahead of time and stored in the fridge.
- Add toasted walnuts or sunflower seeds for extra crunch.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg