Description
A vibrant and nutritious salad featuring roasted beets, protein-packed chickpeas, creamy feta, and a zesty lemon-garlic vinaigrette. Perfect for a light lunch or side dish.
Ingredients
- 2 medium beets, roasted, peeled, and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 4 cups mixed salad greens
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Cool, peel, and dice.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, chickpeas, and diced beets. Drizzle with vinaigrette and toss gently.
- Top with crumbled feta cheese and serve immediately.
Notes
You can customize the seasonings to taste. For added crunch, top with toasted walnuts or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: Mediterranean