Description
A vibrant and nutritious salad combining earthy beets, protein-packed chickpeas, and creamy feta.
Ingredients
Scale
- 2 medium red beets, roasted and sliced
- 2 medium golden beets, roasted and sliced
- 1 1/2 cups canned chickpeas, drained and patted dry
- 1 tbsp olive oil (for chickpeas)
- Salt & pepper to taste
- 3 cups arugula
- 1/2 cup crumbled feta cheese
- 1 tbsp chopped fresh parsley
- 2 tbsp olive oil (for vinaigrette)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & black pepper to taste
Instructions
- Roast Chickpeas: Toss chickpeas with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until crispy.
- Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes. Peel, cool, and slice.
- Make Dressing: Whisk together vinaigrette ingredients in a small bowl.
- Assemble Salad: In a large bowl, layer arugula, sliced beets, chickpeas, and feta. Drizzle with dressing and toss gently.
- Garnish & Serve: Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
Roast the beets ahead of time and store in the fridge. Season chickpeas with your favorite spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
Keywords: salad, chickpeas, beets, feta, healthy recipe