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Chickpea, Beet and Feta Salad

A vibrant and wholesome salad that combines earthy roasted beets, creamy feta, and hearty chickpeas in a quick and easy dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium beets, roasted and chopped Roast at 400°F for about 45 minutes until tender.
  • 1 cup crumbled feta cheese
  • 2 cups fresh spinach or mixed greens Use as the salad base.
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sunflower seeds (optional) For added crunch.
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and roast them in the oven for about 45 minutes or until tender. Let them cool, then peel and chop them into bite-sized pieces.
  2. In a large mixing bowl, add the fresh spinach or mixed greens as your base.
  3. Add the rinsed chickpeas, roasted beets, and sliced red onion to the bowl.
  4. Gently toss in the crumbled feta cheese, allowing it to mix in without breaking apart too much.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, and season it with salt and pepper. Pour this dressing over the salad and give everything a gentle toss to ensure even distribution.
  6. Top with sunflower seeds for additional crunch if desired, and serve the salad fresh as a delightful lunch or dinner side dish!

Notes

For best results, serve immediately after dressing to maintain freshness. If using leftovers, store in an airtight container in the refrigerator for up to 3 days. Avoid adding sunflower seeds until ready to serve.