Description
A colorful and satisfying salad made with roasted beets, hearty chickpeas, creamy feta cheese, fresh greens, and crunchy walnuts, all tossed in a bright lemon-garlic vinaigrette.
Ingredients
- 2 medium beets, roasted and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 4 cups mixed greens or arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Roast the beets for 40 to 50 minutes or until tender. Let them cool, then peel and dice into bite-sized pieces.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined.
- In a large salad bowl, combine the mixed greens, chickpeas, roasted beets, red onion, parsley, and walnuts.
- Drizzle the lemon-garlic vinaigrette over the salad and gently toss until evenly coated.
- Sprinkle the crumbled feta cheese on top and serve immediately.
Notes
- Canned beets can be used instead of fresh roasted beets for convenience.
- Store the dressing separately if making ahead to keep the greens crisp.
- Add grilled chicken or quinoa for extra protein.
- Swap walnuts with pecans or sunflower seeds for variation.
- Dried cranberries add a touch of sweetness and extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 30mg
