Description
A vibrant, nutritious salad featuring roasted beets, chickpeas, feta, and a lemon-garlic vinaigrette. Perfect for a protein- and fiber-packed lunch or dinner.
Ingredients
- 3 medium roasted beets, peeled and cut into wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz feta cheese, crumbled
- 2 cups mixed salad greens (optional)
- ¼ cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, peel, and cut into bite-sized wedges.
- Whisk lemon juice, garlic, Dijon mustard, salt, and pepper together. Slowly whisk in olive oil until emulsified.
- In a large bowl, combine beets, chickpeas, red onion, parsley, and salad greens if using. Drizzle dressing over top and toss gently.
- Sprinkle crumbled feta over the salad and toss lightly again.
- Taste and adjust with more lemon, salt, or pepper as needed. Serve immediately or chill briefly before serving.
Notes
- Golden beets can be used for a milder flavor and brighter color.
- Canned beets are a time-saving alternative to roasted.
- Prepare beets and dressing in advance for easier assembly.
- Vegan version: omit feta or use vegan feta/avocado.
- Best served cold or at room temperature; not recommended for reheating.
Nutrition
- Serving Size: 1 main serving
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
