Description
A quick and vibrant salad featuring roasted beets, chickpeas, and feta, dressed in a lemon-garlic vinaigrette, perfect for a nutritious meal in under 15 minutes.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 medium beets, roasted until tender
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (204°C). Wrap beets in foil and roast for about 45-60 minutes until tender.
- Cool and peel the beets, then chop into small cubes.
- Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a bowl to prepare the vinaigrette.
- Mix the chickpeas, beets, and crumbled feta in a large bowl, then drizzle the vinaigrette over the top.
- Combine all ingredients thoroughly, ensuring the vinaigrette coats each component well.
Notes
Make sure to chill your ingredients before assembling the salad for a refreshing feel. If you’re short on time, canned or pre-cooked beets can be used, but roasting is recommended for depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg