Description
A fresh and vibrant salad featuring earthy roasted beets, creamy feta, and protein-packed chickpeas tossed in a lemony vinaigrette. Perfect as a side or light main dish.
Ingredients
2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 lemon, juiced and zested
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C).
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Toss diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Let cool.
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In a large bowl, mix roasted beets, chickpeas, feta cheese, and parsley.
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In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Season with salt and pepper.
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Pour vinaigrette over the salad and toss gently.
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Serve immediately or refrigerate.
Notes
- Beets can be roasted in advance and refrigerated.
- Salad stores well up to 4 days in the fridge.
- Customize with extra grains, greens, or nuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: salad
- Method: roasting
- Cuisine: Mediterranean
