Description
A vibrant salad featuring roasted beets, chickpeas, and crumbled feta, all tossed in a lemon-garlic vinaigrette, perfect for a light meal or side dish.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed (approx. 15 oz)
- 1 cup cooked beets, chopped (about 170 g)
- 1/2 cup feta cheese, crumbled (about 75 g)
- 2 cups mixed greens (spinach, arugula, or baby kale)
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil (60 ml)
- 2 tablespoons lemon juice (30 ml)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, chopped cooked beets, crumbled feta, mixed greens, and thinly sliced red onion.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to make the vinaigrette. Taste and adjust acidity or seasoning as needed.
- Drizzle the vinaigrette over the salad and toss gently to coat, being careful not to overmix.
- Serve immediately as a light meal or side dish.
Notes
For best texture, keep dressing separate until just before serving. This salad holds up well in the fridge for up to 3-4 days when stored properly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg