This vibrant salad combines earthy roasted beets, creamy feta, protein-rich chickpeas, and a bright lemon-garlic vinaigrette. It’s refreshing, slightly tangy, and perfect as a light meal or side dish.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40–60 minutes (for beets)
Total Time: ~1 hour 15 minutes
Ingredients
For the Salad
- 2 medium Beetroot (about 300–400 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 100–150 g feta cheese, crumbled
- 2 cups mixed greens (spinach, arugula, or lettuce)
- ½ small red onion, thinly sliced
- ½ cup cucumber, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp walnuts or pumpkin seeds (optional, for crunch)
For Roasting the Beets
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Foil (for wrapping)
Lemon-Garlic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely grated
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
- ½ tsp salt
- ¼ tsp black pepper
Step 1: Roast the Beets
- Preheat oven to 200°C (400°F).
- Wash and trim beets (do not peel yet).
- Rub with olive oil, salt, and pepper.
- Wrap each beet in foil.
Roast
- Bake for 40–60 minutes, depending on size.
Check Doneness
- Insert a knife: it should slide in easily.
Step 2: Peel and Chop
- Let beets cool for 10–15 minutes.
- Rub skins off using paper towel or gloves.
- Dice into bite-sized cubes.
💡 Tip: Roasted beets taste sweeter and more intense than boiled ones.
Step 3: Prepare Chickpeas
- Drain and rinse chickpeas well.
- Pat dry slightly.
Optional Flavor Boost
For extra taste:
- Toss chickpeas with ½ tsp olive oil
- Sprinkle salt, cumin, and paprika
- Lightly roast in a pan for 5 minutes
Step 4: Make the Vinaigrette
In a small bowl or jar combine:
- Olive oil
- Lemon juice
- Lemon zest
- Garlic
- Dijon mustard
- Honey/maple syrup (optional)
- Salt
- Black pepper
Whisk or shake until emulsified and slightly creamy.
Step 5: Assemble the Salad
In a large bowl add:
- Mixed greens
- Chickpeas
- Roasted beet cubes
- Cucumber
- Red onion
- Parsley
Toss gently.
Step 6: Add Feta and Dressing
- Sprinkle crumbled feta over the salad.
- Drizzle lemon-garlic vinaigrette.
- Toss lightly or serve layered.
Step 7: Final Touch
Top with:
- Walnuts or pumpkin seeds for crunch
- Extra lemon zest for brightness
- Fresh cracked black pepper
