Beet, Chickpea & Feta Salad with Lemon-Garlic Vinaigrette
A vibrant and healthy salad featuring earthy beets, protein-rich chickpeas, salty feta, and a zesty lemon-garlic vinaigrette.
Equipment
- 1 Large Bowl For mixing the salad.
- 1 Whisk For the vinaigrette.
- 1 Baking Sheet For roasting beets
Ingredients
Salad
- 4 medium beets roasted and sliced
- 15 ounce chickpeas rinsed and drained
- 4 ounce feta cheese crumbled
- 5 ounce mixed greens or spinach
Lemon-Garlic Vinaigrette
- 0.25 cup olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- taste Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes, or until tender. Let cool, then peel and slice.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.0.25 cup olive oil, 2 tablespoons lemon juice, 1 clove garlic, 1 teaspoon Dijon mustard
- In a large bowl, combine mixed greens, sliced beets, chickpeas, and feta cheese. Drizzle with lemon-garlic vinaigrette and toss gently to combine.4 medium beets, 15 ounce chickpeas, 4 ounce feta cheese, 5 ounce mixed greens
- Serve immediately.
Notes
Add a sprinkle of toasted walnuts or pumpkin seeds for extra crunch. You can also use pre-cooked beets to save time.
