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Roasted Beet and Chickpea Salad with Feta

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A colorful and nourishing salad combining roasted beets, chickpeas, tangy feta, and crisp greens, all brought together with a zesty lemon-herb dressing. Perfect as a light lunch or a hearty side dish.

Ingredients

Scale
  • 2 medium beets, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 ½ cups canned chickpeas, drained and rinsed
  • ½ small red onion, thinly sliced
  • ½ cup feta cheese, crumbled
  • 2 cups mixed greens (arugula, spinach, or lettuce)
  • 2 tablespoons chopped fresh parsley
  • For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender. Let cool slightly.
  2. In a small bowl, whisk together all dressing ingredients until emulsified.
  3. In a large serving bowl, layer the greens, roasted beets, chickpeas, and red onions.
  4. Drizzle the salad with the dressing and toss gently.
  5. Top with crumbled feta and chopped parsley.
  6. Serve immediately or chill for 30 minutes to let the flavors meld.

Notes

  • Roast beets in advance and refrigerate for quicker prep.
  • For a vegan version, omit the feta or use a dairy-free alternative.
  • Serve with crusty bread for a more filling meal.

Nutrition

Keywords: roasted beet salad, chickpea feta salad, lemon herb dressing, vegetarian salad, Mediterranean salad

Find it online: https://foodiecara.com/roasted-beet-and-chickpea-salad-with-feta/