Description
A vibrant and nutritious salad combining chickpeas, roasted beets, and creamy feta, offering a delightful medley of textures and tastes.
Ingredients
Scale
- 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)
- 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
- If not already roasted, preheat the oven to 400°F (200°C). Wrap each beet in foil and bake for 40-45 minutes until fork-tender. Allow to cool before peeling and dicing.
- In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint (if using), and feta. Toss gently.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently. Let sit for 10-15 minutes before serving.
Notes
To save time, use pre-cooked beets. Variations include adding diced avocado or corn for a Southwestern twist or using olives for a Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg