Roasted Beet and Chickpea Salad
A colorful salad featuring roasted beets, creamy feta, and hearty chickpeas, perfect for quick meals and picnics.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted, peeled and diced
- 1/3 cup feta cheese, crumbled
- 1/4 small red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1/2 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 40–45 minutes, or until tender.
- Combine the drained chickpeas, diced roasted beets, thinly sliced red onion, chopped parsley, chopped mint (if using), and crumbled feta in a large bowl. Gently fold to avoid smashing the beets.
- Whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, and a pinch of salt and pepper until emulsified.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Let the salad sit for 10–15 minutes at room temperature to allow flavors to meld, then serve chilled or at room temperature.
Notes
This salad can be made ahead for meal prep and is naturally vegetarian and gluten-free.
Find it online: https://www.mealbreeze.com/chickpea-beet-feta-salad/