Description
A vibrant salad that combines creamy feta, earthy beets, and tender chickpeas, perfect for a quick lunch or as a side dish.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed (15 oz)
- 2 medium beets, cooked and diced
- 1 cup feta cheese, crumbled (or dairy-free cheese)
- 1/4 red onion, thinly sliced
- Fresh parsley for garnish (chopped)
- 2 tablespoons olive oil (extra-virgin)
- 2 tablespoons balsamic vinegar (or lemon juice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F if your beets are not cooked and roast them until tender, about 35–45 minutes.
- Combine the chickpeas, cooked beets, feta cheese, and red onion in a large bowl, tossing gently.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until glossy.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving, adjusting salt and pepper to taste.
Notes
Beets should be softened and use room temperature chickpeas if possible. Freshly squeezed lemon can replace balsamic.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg