Chickpea, Beet and Feta Salad
Chickpea, Beet and Feta Salad is a colorful and nourishing dish that brings together roasted beets, creamy feta cheese, and protein-rich chickpeas. This salad is not only visually appealing but also brimming with flavor and nutrition, making it an ideal choice for a quick lunch or a light dinner. Tossed in a tangy vinaigrette, each bite offers a delightful combination of textures and tastes that will impress at any gathering or picnic. Plus, it’s easy to prepare in just 15 minutes!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
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
- 1 tablespoon fresh mint, chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon red apple 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 about 40–45 minutes until tender. Once cooled, peel and dice them.
- In a large bowl, combine chickpeas, diced beets, red onion, parsley, mint (if using), and crumbled feta.
- In a separate bowl or jar, whisk together olive oil, red apple vinegar, lemon juice, honey or maple syrup, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let the salad rest for 10–15 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 20mg
Find it online: https://myrecipesbook.com/chickpea-beet-and-feta-salad/