Chickpea, Beet, and Feta Salad Recipe
A vibrant and nutritious Chickpea, Beet, and Feta Salad featuring roasted beets, creamy feta cheese, and crunchy sunflower seeds tossed in a tangy balsamic dressing over fresh spinach or mixed greens. This wholesome salad makes a perfect light lunch or colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted and chopped
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup sunflower seeds (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- Salt and pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Clean and wrap the beets individually in aluminum foil. Place them on a baking sheet and roast for about 45 minutes until they are tender when pierced with a fork. Remove from the oven and let them cool before peeling and chopping into bite-sized pieces.
- Prepare the Salad Base: In a large mixing bowl, add 2 cups of fresh spinach or mixed greens. This will serve as the fresh and leafy foundation of your salad.
- Add Main Ingredients: Pour the rinsed chickpeas, roasted and chopped beets, and thinly sliced red onion onto the greens. These ingredients add texture and flavor diversity to the salad.
- Incorporate Feta Cheese: Gently fold in 1 cup of crumbled feta cheese, making sure to mix it without breaking it down too much to keep some luscious texture.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar or lemon juice. Season with salt and freshly ground pepper to taste. This tangy dressing enhances all the flavors of the salad.
- Toss the Salad: Pour the dressing over the salad and gently toss everything together to ensure an even coating without wilting the greens.
- Add Crunch and Serve: If desired, sprinkle 1/4 cup of sunflower seeds over the top for an added crunchy texture. Serve the salad fresh as a nutritious lunch or an elegant dinner side dish.
Notes
- Roasting the beets ahead of time allows you to prep this salad quickly when ready to serve.
- You can substitute balsamic vinegar with lemon juice for a brighter, citrusy flavor.
- Sunflower seeds are optional but add a delightful crunch to contrast the soft beets and creamy feta.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese.
- This salad keeps well for up to 2 days refrigerated, but dress it just before serving to avoid sogginess.
Keywords: Chickpea salad, beet salad, feta cheese, roasted beets, Mediterranean salad, healthy salad, vegetarian lunch
Find it online: https://nayabaker.com/chickpea-beet-and-feta-salad-recipe/
