Chickpea, Beet, and Feta Salad
A colorful and nutritious salad combining earthy beets, protein-rich chickpeas, and creamy feta, perfect for a quick meal or cozy dinner.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Opt for low-sodium varieties if possible.
- 2 medium beets, cooked and diced Avoid prepackaged beets in syrup.
- 1/4 cup red onion, finely chopped Alternative: green onions or omit if not preferred.
- 1 cup feta cheese, crumbled Use high-quality feta for better taste.
- 2 tablespoons olive oil Extra virgin is best.
- 1 tablespoon balsamic vinegar Experiment with different vinegars.
- to taste salt and pepper
- 1/4 cup fresh parsley, chopped Can substitute with mint or basil.
Instructions
Preparation
- Gather all your ingredients in one place.
- If using fresh beets, scrub, poke holes with a fork, and roast at 400°F for 45-60 minutes until tender. Alternatively, boil until soft, then cool, peel, and dice.
- Drain and rinse the canned chickpeas and place them in a large mixing bowl.
- Add the diced beets to the chickpeas.
- Toss in the finely chopped red onion and crumbled feta.
- In a separate bowl, whisk together olive oil and balsamic vinegar, seasoning with salt and pepper.
- Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring not to mush the beets.
- Serve immediately or let chill in the refrigerator for about 30 minutes for the flavors to meld.
- Garnish with freshly chopped parsley before serving.
Notes
For best results, use fresh, high-quality ingredients. Adjust dressing to your taste and let the salad chill for better flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gSodium: 200mgFiber: 8gSugar: 5g
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