Description
A vibrant and hearty salad with roasted beets, chickpeas, creamy feta, and a tangy lemon dressing.
Ingredients
Scale
- 1 bunch beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and dice.
- In a large bowl, combine mixed greens, chickpeas, diced beets, feta, and red onion.
- In a small jar, shake together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss gently. Serve immediately.
Notes
You can use pre-cooked beets to save time. Add walnuts or pumpkin seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350 kcal
- Sugar: 12 g
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 12 g