Chickpea, Beet, and Feta Salad
A vibrant and nutritious salad combining chickpeas, roasted beets, and feta cheese, perfect for meal prep and quick lunches.
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium beets, roasted and diced Use pre-roasted beets for convenience.
- 1 cup feta cheese, crumbled Buy feta in a block for better texture.
- 2 cups mixed greens or spinach Arugula can be used for a peppery kick.
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped Dried herbs can be used in a pinch.
Dressing Ingredients
- 1 unit lemon juice, from 1 lemon Adjust to taste.
- 2 tablespoons olive oil
- to taste salt and pepper Taste before serving as salt levels vary.
Instructions
Preparation
- In a large bowl, combine the chickpeas, roasted beets, feta cheese, mixed greens, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
Notes
This salad can be dressed ahead of time, but keeping the dressing separate will keep the greens crisp for longer. Leftovers can be packed into a mason jar for lunch. Try variations with different greens or dressings for more flavor options.