Description
This salad features layers of roasted beets, chickpeas, and feta cheese, tossed with a lemon garlic vinaigrette. It takes about 20 minutes to prepare and serves 4 people. Serve chilled for a refreshing meal.
Ingredients
Scale
- 2 cups cooked chickpeas, drained and rinsed
- 2 medium roasted beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 4 cups salad greens (arugula and baby spinach work well)
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper until well combined.
- Combine Ingredients: In a large bowl, layer the cooked chickpeas, roasted beets, crumbled feta, red onion, and chopped parsley.
- Toss Salad: Drizzle the dressing over the salad and toss gently to combine. Ensure all ingredients are well coated.
- Serve: Garnish with additional feta and parsley if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer, Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Fat: 10
- Carbohydrates: 28
- Protein: 9