Chickpea Beet Feta Salad (Print Version)
Mediterranean salad with chickpeas, roasted beets, feta cheese, fresh herbs, and a tangy olive oil dressing.
# Ingredients:
Legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
Vegetables
02 -
2 medium beets, roasted, peeled, and diced
03 -
1/4 small red onion, thinly sliced
Herbs
04 -
2 tbsp fresh parsley, chopped
05 -
1 tbsp fresh mint, chopped (optional)
Dairy
06 -
1/3 cup feta cheese, crumbled
Dressings
07 -
2 tbsp olive oil
08 -
1 tbsp red wine vinegar
09 -
1 tsp lemon juice
10 -
1/2 tsp honey or maple syrup
11 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C). Wrap each beet individually in foil and bake for 40-45 minutes until fork-tender. Allow to cool, peel, and dice.
02 -
In a medium mixing bowl, gently combine chickpeas, diced beets, thinly sliced red onion, chopped parsley, optional mint, and crumbled feta cheese to maintain beet integrity.
03 -
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and black pepper until emulsified.
04 -
Pour the dressing over the salad ingredients and toss gently to evenly coat. Allow to rest 10-15 minutes for flavors to meld.
05 -
Serve chilled or at room temperature, garnished with additional herbs or toasted nuts if desired.
# Notes:
01 -
Use fresh roasted beets for optimal flavor or substitute with pre-cooked unsweetened beets for convenience. Toss salad gently to prevent breaking beets.