Description
A vibrant and nutritious salad featuring roasted beets, protein-rich chickpeas, and tangy feta cheese, tossed in a zesty lemon-herb dressing.
Ingredients
- 2 medium beets, peeled and diced
- 1 (15 oz) can chickpeas, rinsed and drained
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender, then let cool.
- In a large bowl, combine roasted beets, chickpeas, crumbled feta, and chopped parsley.
- In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, minced garlic, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently to combine. Serve immediately or chill before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean