Roasted Beet and Chickpea Salad with Feta
Toss together a vibrant, wholesome, and protein-packed salad featuring sweet roasted beets, tender chickpeas, and creamy feta cheese.
Ingredients
- 3 medium beets, peeled and cubed (or canned/pre-roasted beets)
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup crumbled or cubed feta cheese
- 2 tablespoons olive oil (for roasting beets)
- 2 tablespoons extra-virgin olive oil (for the dressing)
- 1 tablespoon fresh lemon juice or balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley or mint, chopped for garnish
Instructions
- Roast the Beets (if using raw): Preheat your oven to 200°C (400°F). Toss the cubed beets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender and caramelized. Let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice (or balsamic vinegar), minced garlic, salt, and black pepper.
- Combine the Base: In a large serving bowl, combine the roasted beets and the drained chickpeas.
- Dress the Salad: Pour the dressing over the beet and chickpea mixture, tossing gently to coat everything evenly.
- Add Feta and Garnish: Scatter the crumbled or cubed feta cheese over the top, and garnish with fresh chopped parsley or mint. Serve immediately at room temperature or chilled!