Description
A vibrant, nutritious salad combining earthy chickpeas, sweet roasted beets, and creamy feta cheese.
Ingredients
Scale
- 1 can cooked chickpeas, rinsed
- 2 medium roasted beets, chopped
- 100g feta cheese, crumbled
- 2 cups fresh spinach or arugula
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap beets in aluminum foil and roast for 45-60 minutes until tender. Let cool, then peel and chop.
- If using canned chickpeas, drain and rinse well under cold water.
- In a large mixing bowl, combine chickpeas, chopped roasted beets, crumbled feta, and sliced red onion.
- Gently fold in the fresh spinach or arugula.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Serve immediately or allow to sit for a while to let the flavors meld.
Notes
This salad pairs wonderfully with grilled chicken or fish, or can be enjoyed on its own as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg