Description
A vibrant and hearty salad featuring chickpeas, roasted beets, and feta cheese, dressed with a bright lemon vinaigrette.
Ingredients
Main Ingredients
- 1 can Chickpeas, drained and rinsed (Make sure to rinse to remove excess starch.)
- 1 cup Beets, cooked and chopped (Store bought vacuum packed is fine.)
- 4 oz Feta cheese, crumbled (Taste the feta first, some are saltier than others.)
- 4 cups Baby arugula or spinach (Optional but adds freshness.)
- 1/4 cup Red onion, thinly sliced (Soak in water for 5 minutes to reduce sharpness if desired.)
- 1/4 cup Fresh parsley or dill, chopped (For a fresh, herby finish.)
For the Dressing
- 3 tablespoons Olive oil (Extra virgin is best.)
- 2 tablespoons Lemon juice (Freshly squeezed is recommended.)
- 1 teaspoon Dijon mustard (Helps emulsify the dressing.)
- 1 teaspoon Honey or maple syrup (Optional, for balance.)
- to taste Salt and black pepper (Adjust according to taste.)
Instructions
Preparation
- Drain and rinse the chickpeas, then pat them dry with a paper towel.
- Chop the cooked beets into bite-sized pieces.
- Thinly slice a bit of red onion. If you want it less sharp, soak it in cold water for 5 minutes and drain.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, salt, pepper, and a tiny drizzle of honey if needed.
Combine Salad
- In a large bowl, combine chickpeas, beets, onion, and herbs. Add greens if using.
- Pour the lemon vinaigrette over everything and toss gently.
- Add feta and toss once more lightly, so it stays a bit chunky.
- Let it sit for 10 minutes before eating to allow flavors to meld.
Notes
This salad stores well and keeps developing flavors. Store dressing separately if meal prepping.
- Prep Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: Healthy, Mediterranean