Description
A vibrant and flavorful salad featuring roasted beets, hearty chickpeas, and tangy feta, all tossed in a zesty dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for about 45-60 minutes.
- While beets roast, drain and rinse the chickpeas. Toss them in a bowl with a little olive oil, salt, and pepper.
- Chop the cherry tomatoes, parsley, and red onion. If desired, soak the red onion in cold water to reduce sharpness.
- In a large bowl, combine roasted beets, chickpeas, cherry tomatoes, red onion, and parsley. Gently fold in the crumbled feta.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss until coated.
- Taste and adjust seasoning if necessary, then serve.
Notes
For extra flavor, consider adding olives or sun-dried tomatoes. This salad keeps well and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, healthy, Mediterranean, chickpeas, beets, feta, vegetarian