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Roasted Beet and Chickpea Salad with Feta

A vibrant, healthy salad featuring earthy roasted beets, protein-packed chickpeas, and tangy feta cheese, tossed in a light vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium red beets peeled and diced
  • 15 oz chickpeas canned, rinsed and drained
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh arugula optional, for garnish
Dressing
  • 3 tbsp extra-virgin olive oil divided
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced beets with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast beets for 35-40 minutes until tender, tossing halfway through.
  4. In a small bowl, whisk together remaining 1 tablespoon olive oil, balsamic vinegar, lemon juice, and garlic powder.
  5. In a large bowl, combine roasted beets, drained chickpeas, and the dressing. Toss to coat.
  6. Gently fold in the crumbled feta cheese, parsley, and arugula.
  7. Serve warm or chill in the refrigerator before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight, making this a perfect meal prep recipe.