Description
Chickpea, Beet and Feta Salad is a vibrant and nutritious dish that brings together the earthy flavors of roasted beets, the creaminess of feta cheese, and protein-rich chickpeas. Tossed in a zesty lemon vinaigrette, this salad is not only visually appealing but also incredibly delicious. Perfect for a quick lunch or as a side dish at gatherings, it offers a burst of color and health benefits in every bite. With its fresh ingredients and customizable options, this salad is sure to be a favorite on your table.
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 red apple vinegar
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- If the beets are not already roasted, preheat your oven to 400°F (200°C). Wrap the beets in foil and bake for 40–45 minutes until tender. Allow them to cool before peeling and dicing.
- In a large mixing bowl, combine the chickpeas, diced beets, red onion, parsley, and crumbled feta.
- In a small bowl or jar, whisk together the olive oil, red apple vinegar, lemon juice, salt, and black pepper.
- Pour the dressing over the salad mixture and gently toss everything until well combined.
- Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 20mg