Description
A vibrant and nutritious Chickpea, Beet, and Feta Salad combining earthy roasted beets, protein-rich chickpeas, tangy feta cheese, and fresh herbs, all tossed in a zesty, slightly sweet vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted, peeled, and diced
- 1/3 cup feta cheese, crumbled
- 1/4 small red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1/2 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40-45 minutes until the beets are fork-tender. Remove from the oven and allow them to cool. Once cool, peel off the skin and dice the beets into bite-sized pieces.
- Combine salad ingredients: In a large mixing bowl, add the drained and rinsed chickpeas, diced roasted beets, thinly sliced red onion, chopped fresh parsley, chopped fresh mint (if using), and crumbled feta cheese. Gently toss the ingredients to mix, being careful not to break the beet pieces.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey or maple syrup, and a pinch of salt and black pepper. Whisk or shake vigorously until the dressing is fully emulsified and well combined.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture. Gently toss everything again to ensure all the ingredients are evenly coated with the dressing. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Serve: Serve the salad chilled or at room temperature. Optionally, garnish with extra fresh herbs or toasted nuts for added texture and flavor.
Notes
- Beets can be roasted in advance to save time; store peeled and diced beets in the refrigerator for up to 3 days.
- If you prefer a sweeter dressing, adjust the amount of honey or maple syrup to taste.
- To make this salad vegan, substitute the feta cheese with a plant-based cheese alternative or omit entirely.
- For added crunch, sprinkle toasted walnuts or pine nuts on top before serving.
- Make sure to rinse canned chickpeas well to reduce sodium content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: chickpea salad, beet salad, feta cheese, Mediterranean salad, roasted beets, healthy salad, vegetarian salad
