Roasted Beet and Chickpea Salad with Feta

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Roasted Beet and Chickpea Salad with Feta

Description

This colorful Roasted Beet and Chickpea Salad with Feta is a wholesome, Mediterranean-inspired dish packed with earthy roasted beets, protein-rich chickpeas, creamy feta, and fresh herbs. Tossed in a simple lemon vinaigrette, it’s perfect as a light lunch, healthy side dish, or meal-prep salad.

Servings

4 servings

Ingredients

  • 3 medium beets, peeled and cubed
  • 1 (15 oz/425 g) can chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese
  • 2 cups baby spinach or arugula
  • ¼ small red onion, thinly sliced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss beet cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 35–40 minutes, until tender. Let cool slightly.
  3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  4. In a large bowl, combine roasted beets, chickpeas, spinach, red onion, and parsley.
  5. Pour the dressing over the salad and gently toss.
  6. Sprinkle feta cheese on top and serve immediately or chill for 20 minutes for enhanced flavor.

Notes

  • Wear gloves when handling beets to avoid staining.
  • Canned or freshly cooked chickpeas both work well.
  • Add toasted walnuts or pumpkin seeds for extra crunch.

Tips

  • Roast the beets a day ahead for quicker preparation.
  • Add avocado before serving for extra creaminess.
  • Serve over quinoa or farro for a more filling meal.

Nutritional Information (Per Serving)

  • Calories: 290
  • Protein: 11 g
  • Carbohydrates: 26 g
  • Fat: 17 g
  • Fiber: 7 g
  • Sugar: 9 g
  • Sodium: 430 mg

Health Benefits

  • Rich in fiber for healthy digestion.
  • Chickpeas provide plant-based protein and long-lasting energy.
  • Beets are high in antioxidants and natural nitrates that support heart health.
  • Feta supplies calcium and protein.
  • Leafy greens contribute vitamins A, C, and K.

Q&A

Q: Can I make this salad ahead of time?
A: Yes. Prepare it up to 24 hours in advance and add the feta just before serving.

Q: Can I make it vegan?
A: Absolutely. Replace the feta with a plant-based alternative or omit it.

Q: How should leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I serve it warm?
A: Yes. It’s delicious served slightly warm or fully chilled.

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