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Chickpea, Beet and Feta Salad

Chickpea, Beet and Feta Salad: A Protein-Packed Delight

This Chickpea, Beet and Feta Salad is a vibrant, nutritious dish packed with 20g of protein per serving, ideal for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas Rinsed and drained
  • 2 cups Fresh Beets Roasted
  • 1 cup Feta Cheese Crumble
  • 1 small Red Onion Thinly sliced
  • 1/4 cup Fresh Parsley Chopped
  • 1/4 cup Fresh Mint Optional, chopped
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin preferred
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Lemon Juice Freshly squeezed
  • 1 tablespoon Honey or Maple Syrup To taste
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Small Bowl or Jar

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and wrap beets in aluminum foil. Roast for 40-45 minutes until tender.
  2. Allow beets to cool slightly, then peel and dice them into small cubes.
  3. In a large bowl, combine chickpeas, diced beets, sliced onion, parsley, and feta. Mix gently.
  4. In a small bowl, whisk together olive oil, vinegar, lemon juice, honey/maple syrup, salt, and pepper until emulsified.
  5. Drizzle the dressing over the salad and toss gently to coat all ingredients. Let sit for 10-15 minutes.
  6. Serve the salad chilled or at room temperature, optionally garnished with extra herbs or nuts.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

For optimal freshness, add herbs just before serving and use chilled ingredients for best results.

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