Description
A vibrant salad featuring creamy chickpeas, tender roasted beets, tangy feta, and a zingy dressing, perfect for any gathering.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium roasted beets, peeled and diced
- 1/3 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon honey or maple syrup
- Salt and black pepper, to taste
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Instructions
- 1. Preheat oven to 400°F (205°C). Trim beet greens, scrub beets, and wrap each beet in aluminum foil with olive oil and salt. Roast for 45–60 minutes until tender. Cool, then dice the beets.
- 2. Drain and rinse the chickpeas thoroughly. Pat dry or roast them at 400°F (205°C) for 15–20 minutes if preferred.
- 3. Slice red onion and soak if necessary. Chop parsley and mint.
- 4. Whisk olive oil, red wine vinegar, lemon juice, honey/maple syrup, salt, and pepper in a small bowl.
- 5. In a large bowl, combine chickpeas, diced beets, feta, onion, parsley, and mint. Toss gently.
- 6. Pour the dressing over the salad and toss again. Let sit in the refrigerator for 20–30 minutes before serving.