Description
A vibrant and refreshing salad made with tender chickpeas, sweet roasted beets, creamy feta cheese, and a zesty lemon-garlic vinaigrette. Perfect as a light meal or a colorful side dish.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 3 medium beets, roasted and cubed
- 1 cup feta cheese, crumbled
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet.
- Place cubed beets on the baking sheet and roast for about 30 minutes until tender.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper.
- In a large bowl, combine chickpeas, roasted beets, sliced red onion, and chopped parsley.
- Pour the vinaigrette over the mixture and gently toss to coat evenly.
- Add crumbled feta cheese and lightly toss again to keep the texture intact.
- Let the salad sit for 10 minutes before serving, then enjoy.
Notes
- For deeper flavor, roast the beets until slightly caramelized.
- Let the salad rest before serving to enhance flavor absorption.
- You can substitute feta with goat cheese for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg
Keywords: chickpea beet feta salad, beet salad with feta, healthy chickpea salad, mediterranean salad, lemon garlic vinaigrette salad