Description

Chickpea, Beet, and Feta Salad is a vibrant and nutritious dish that effortlessly combines roasted beets, creamy feta cheese, and protein-packed chickpeas. This refreshing salad is perfect for a quick lunch or light dinner, offering a delightful balance of flavors with its tangy lemon vinaigrette. The bright colors make it visually appealing, ensuring it stands out on any table. Whether enjoyed as a main course or side dish, this salad is versatile enough for any occasion. With its easy preparation and wholesome ingredients, it’s a delicious way to incorporate more vegetables into your diet.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
2 medium roasted beets, peeled and diced
1/3 cup crumbled feta cheese
1/4 small red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon honey or maple syrup
Salt and black pepper to taste

Instructions

Roast the beets by wrapping them in foil and baking at 400°F for 40–45 minutes until tender. Let cool before peeling and dicing.
In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and feta cheese.
In a separate bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey or maple syrup, salt, and pepper.
Pour the dressing over the salad mixture and toss gently to combine.
Allow the salad to rest for 10–15 minutes before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 10g
Cholesterol: 20mg

Keywords: For added freshness and flavor, consider including fresh mint or other herbs. Customize your salad by adding extra veggies like avocado or cucumber for more texture. This dish can be made ahead of time; just add fresh herbs right before serving.