Description
A bright and refreshing salad featuring chickpeas, roasted beets, crumbled feta, and a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional: arugula or mixed greens for serving
Instructions
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine chickpeas, diced roasted beets, red onion, and parsley.
- Pour the vinaigrette over the salad and toss gently to combine.
- Add crumbled feta cheese and give the salad a light toss, keeping some feta visible for presentation.
- Serve as is or over a bed of arugula or mixed greens.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Feta may become softer over time. For added flavor, roast beets with olive oil and seasonings before dicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: salad, chickpeas, beets, feta, lemon-garlic vinaigrette