Chickpea, Beet, and Feta Salad
A delightful blend of earthy roasted beets, creamy chickpeas, and tangy feta, dressed with balsamic-olive oil for a quick, healthy salad that's great as a side or light main.
Ingredients
For the Base
- 2 cups cooked chickpeas (canned rinsed and drained or home-cooked) If using canned, rinse thoroughly to reduce sodium.
- 2 medium beets, roasted and diced Roast until fork-tender.
- 1 cup feta cheese, crumbled For a dairy-free version, use a plant-based crumbled cheese.
For the Herbs & Dressing
- 1/4 cup fresh herbs (parsley, mint, or basil), chopped Chop herbs just before serving for the best flavor.
- 1/4 cup olive oil Extra-virgin olive oil is recommended.
- 2 tablespoons balsamic vinegar For a substitute, use red wine vinegar with a pinch of sugar.
- to taste salt and pepper Taste before adding extra salt due to the feta.
For Serving
- optional additional herb sprigs or extra crumbled feta For garnish.
Instructions
Preparation
- Ensure your beets are roasted and diced, and your chickpeas are cooked and drained.
- Crumble the feta into bite-sized pieces and finely chop the parsley, mint, or basil.
Assembly
- In a large bowl, add the cooked chickpeas, roasted diced beets, and crumbled feta.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to combine. Adjust salt and pepper as needed.
- Serve immediately or chill in the refrigerator for 30–60 minutes to let flavors meld.
Notes
This salad is versatile and can be made ahead. It keeps well in the fridge for 3-4 days. Adjust herbs and dressings to your taste.