Description
A vibrant and nutritious salad featuring earthy beets, creamy feta, hearty chickpeas, and a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 2 medium beets, roasted or boiled
- 150g feta cheese, crumbled
- 1/4 cup fresh parsley or mint, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave
- Salt and pepper, to taste
Instructions
- Prepare the Beets: Roast or boil beets until tender. Allow to cool, peel, and cut into cubes.
- Cook the Chickpeas: If using dried chickpeas, soak overnight and boil until tender.
- Make the Vinaigrette: Whisk together garlic, lemon juice, honey/agave, olive oil, salt, and pepper in a bowl.
- Combine: In a bowl, mix chickpeas, beets, and feta. Pour vinaigrette over and toss gently.
- Add Herbs: Sprinkle fresh herbs on top.
- Chill: Let sit for 30 minutes to meld flavors, then serve chilled or at room temperature.
Notes
This salad is easily adapted; substitute cooked lentils for chickpeas or avocado for feta for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
Keywords: salad, vegetarian, chickpeas, beets, feta, healthy, spring recipe