Chickpea, Beet & Feta Salad
This vibrant Chickpea, Beet & Feta Salad is a delightful mixture of flavors and textures. The earthiness of roasted beets complements the creaminess of feta cheese, while chickpeas add a hearty element. This salad is perfect as a light lunch or a refreshing side dish at dinner.
Equipment
- 1 Baking sheet
- 1 Medium pot
- 1 Large bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 2 medium beets About 350 grams.
- 1 can (15 oz) chickpeas Drained and rinsed.
- 100 grams feta cheese Crumbled.
- ½ red onion red onion Thinly sliced.
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt To taste.
- Pepper To taste.
- 2 tablespoons fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets to remove any dirt. Wrap each beet in aluminum foil and place on a baking sheet. Roast the beets in the preheated oven for about 30 minutes or until they are tender when pierced with a fork. Let them cool for a few minutes before peeling and chopping into bite-sized pieces.
- In a medium pot, bring water to a boil and add the chickpeas. Cook them for about 3-5 minutes until heated through, then drain and set aside.
- In a large bowl, combine the roasted beets, chickpeas, crumbled feta, and sliced red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the salad and gently toss to combine all the ingredients.
- Garnish with fresh parsley and serve immediately, or let it chill in the fridge for 30 minutes to enhance the flavors before serving.
Notes
Feel free to add other vegetables like cucumber or avocado for extra flavor and nutrition.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it's best enjoyed fresh.