Chickpea, Beet, and Feta Salad Recipe
A vibrant and nutritious Chickpea, Beet, and Feta Salad combining roasted beets, protein-rich chickpeas, fresh greens, and crunchy sunflower seeds. Tossed in a tangy olive oil and balsamic vinegar dressing, this salad offers a perfect balance of earthiness, creaminess, and zest for a wholesome meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted and chopped
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup sunflower seeds (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- Salt and pepper, to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and roast them in the oven for about 45 minutes, or until they are tender when pierced with a fork. Remove from oven, let them cool, then peel and chop into bite-sized pieces.
- Prepare the salad base: In a large mixing bowl, add the fresh spinach or mixed greens to create the foundation for your salad.
- Add the main ingredients: Add the rinsed chickpeas, roasted chopped beets, and thinly sliced red onion to the greens in the bowl.
- Add the feta: Gently crumble and sprinkle the feta cheese over the salad, mixing carefully so it blends without breaking apart too much to maintain texture.
- Make the dressing: In a small bowl, whisk together the olive oil and balsamic vinegar (or lemon juice). Season this dressing with salt and pepper to your preference.
- Toss the salad: Pour the dressing over the salad ingredients and gently toss everything to ensure the dressing evenly coats all components.
- Add final touches: Sprinkle sunflower seeds on top for extra crunch if using. Serve the salad fresh as a nutritious lunch or dinner side dish.
Notes
- Roasting the beets ahead of time saves prep during meal assembly.
- Sunflower seeds are optional but add a delightful crunch and extra nutrients.
- You can substitute balsamic vinegar with lemon juice for a more citrusy dressing.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- Ensure to rinse chickpeas well to reduce sodium if using canned.
Keywords: chickpea salad, beet salad, feta cheese salad, roasted beet recipe, Mediterranean salad, healthy vegetable salad, easy lunch, vegetarian salad
Find it online: https://recipeswithmia.com/chickpea-beet-and-feta-salad-recipe/
