Description
A vibrant and nutritious salad combining earthy roasted beets, protein-rich chickpeas, and tangy feta cheese, all tossed in a zesty lemon-garlic vinaigrette.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 oz feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 cups mixed greens
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp honey
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine roasted beets, chickpeas, red onion, and mixed greens. Drizzle with vinaigrette and toss gently.
- Top the salad with crumbled feta cheese and fresh parsley. Serve immediately or chill for up to 1 hour.
Notes
You can customize the seasonings to taste.