Description
A vibrant and nourishing salad featuring roasted beets, creamy feta, hearty chickpeas, and a zesty lemon dressing—perfect for meal prep or gatherings.
Ingredients
Scale
- 3 medium-sized fresh beets, scrubbed and trimmed
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a knife. Let them cool slightly, then peel and dice into bite-sized cubes.
- In a small bowl, whisk together olive oil, lemon juice, honey, and a pinch of salt and pepper. Taste and adjust to your liking.
- In a large mixing bowl, combine the diced beets, chickpeas, sliced red onion, crumbled feta, and chopped parsley.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Transfer the salad to a serving dish and enjoy immediately, or store for later.
Notes
[‘If short on time, slice the beets before roasting to cook faster.’, ‘Adjust the honey and lemon juice in the dressing to suit your taste.’, ‘Add parsley just before serving to maintain its vibrant color and flavor.’, ‘Roast extra beets for snacking or other dishes.’]
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8
- Sodium: 350
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 6
- Protein: 7
Keywords: beet salad, chickpea salad, feta salad, healthy salad, meal prep salad, gluten-free salad, vegetarian salad