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Roasted Beet & Arugula Chickpea Salad

This vibrant salad combines roasted beets, peppery arugula, and hearty chickpeas, creating a delicious and healthy dish perfect for any table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups arugula Fresh arugula leaves
  • 1 cup roasted beets, diced Use pre-roasted or roast your own
  • 1 can chickpeas, drained and rinsed Rinse thoroughly to remove excess sodium
Optional Add-ins
  • 1/4 cup feta cheese, crumbled Can be substituted with avocado for a healthier option
  • 1/4 cup walnuts, chopped Adds a crunchy texture
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • to taste Salt and pepper Season according to preference

Method
 

Roasting the Beets
  1. Preheat your oven to 400°F (200°C). Peel and dice the beets into bite-sized pieces.
  2. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast for about 25-30 minutes or until tender, turning halfway through.
Preparing the Chickpeas
  1. While the beets are roasting, open the can of chickpeas, rinse, and drain them. Set aside.
Assembling the Salad
  1. In a large bowl, combine the arugula, roasted beets, and chickpeas.
  2. If using walnuts, chop and add them to the mix.
Dressing the Salad
  1. In a small bowl, whisk together the olive oil and balsamic vinegar.
  2. Drizzle the dressing over the salad and gently toss to combine.
  3. Season with additional salt and pepper to taste.
Serving
  1. Transfer to a serving dish and sprinkle with crumbled feta if desired. Serve and enjoy!

Notes

For added health benefits, consider substituting feta with avocado or skipping cheese altogether. Roasted beets can be prepared in advance and stored for up to a week.