Description
A healthy and colorful salad featuring chickpeas, beets, and feta cheese.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 100g feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) for roasting beets.
- Wrap beets in aluminum foil and roast for about 45-60 minutes, until tender.
- Let beets cool, then peel and dice them.
- In a large bowl, combine chickpeas, diced beets, feta cheese, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding nuts or seeds.
- This salad can be served cold or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg