Description
A vibrant salad featuring roasted beets, chickpeas, and feta cheese, dressed with zesty lemon juice for a refreshing meal.
Ingredients
Scale
- 1 ½ cups cooked beets, cubed
- 1 can chickpeas, rinsed and drained (15 oz)
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups mixed greens (optional)
Instructions
- Prepare the Beets: Roast or boil fresh beets until tender, about 25 minutes. Peel and cube them once cooled.
- Chickpeas Ready: Drain and rinse chickpeas, then let them dry on a paper towel.
- Chop Ingredients: Finely chop red onion and parsley for balancing flavors.
- Make the Dressing: Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
- Combine in a Bowl: In a large mixing bowl, mix beets, chickpeas, red onion, parsley, and feta.
- Dress the Salad: Pour dressing over the salad and toss gently.
- Serve Immediately: Serve over mixed greens or chill for 15–20 minutes before serving.
- Garnish: Top with extra feta and parsley before serving.
Notes
For a vegan option, skip the feta or use a vegan substitute. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg