Description
A vibrant and nutritious salad featuring 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
- 4 cups mixed greens (e.g., arugula, spinach)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or dill
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Let cool.
- In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, honey, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine mixed greens, roasted beets, chickpeas, and crumbled feta. Drizzle with the vinaigrette and toss gently to coat.
- Garnish with fresh parsley or dill and serve immediately.
Notes
You can customize the seasonings to taste.