Description
A vibrant Mediterranean-inspired salad featuring protein-rich chickpeas, earthy roasted beets, and tangy feta cheese, perfect for a healthy and flavorful meal prep.
Ingredients
Units
Scale
Ingredients
- 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 vinegar
- 1 tsp lemon juice
- 1/2 tsp honey or maple syrup
- salt and black pepper to taste
Instructions
- Roast Beets: If not already roasted, preheat oven to 400°F (200°C). Wrap each beet in foil and bake for 40-45 minutes until fork-tender. Let cool, then peel and dice.
- Combine Salad Ingredients: In a large bowl, combine chickpeas, diced beets, thinly sliced red onion, parsley, mint (if using), and crumbled feta. Toss gently to avoid breaking the beets.
- Make Dressing: In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, honey or maple syrup, salt, and pepper until emulsified.
- Toss Salad: Pour the dressing over the salad. Toss again gently, coating all ingredients evenly. Let sit for 10-15 minutes before serving to allow flavors to meld.
- Serve: Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.
Notes
- Roast your own beets for best flavor, or use pre-cooked unsweetened beets as a shortcut.
- Toss gently to prevent beets from breaking apart.
- Let salad rest to allow flavors to develop.
- Can use vegan feta for dairy-free option.
