Description
A vibrant plant-forward salad blending roasted beets, garlicky chickpeas, and tangy feta, elevated by a zesty lemon-garlic vinaigrette. Earthy, bright, and protein-rich, this dish celebrates Mediterranean flavors in a quick, satisfying recipe.
Ingredients
1 1/2 lbs roasted beets (1-2 large beets), peeled and cubed
1 (15 oz) can chickpeas, drained and rinsed
1 cup crumbled halal feta cheese (alcohol-free)
4 cups mixed salad greens or arugula
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup fresh lemon juice
2 tbsp honey or maple syrup
1 tsp Dijon mustard
1/4 tsp dried oregano
Salt and pepper to taste
Optional: chopped fresh parsley or mint for garnish
Instructions
Preheat oven to 375°F (190°C)
Toss cubed beets with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender
Meanwhile, spread chickpeas on a baking sheet. Toss with 1 tbsp olive oil, minced garlic, oregano, salt, and pepper. Roast alongside beets for 20 minutes until golden and crispy
Whisk together lemon juice, honey/maple syrup, Dijon mustard, and a squeeze of fresh lemon zest
In a large bowl, combine roasted beets, chickpeas, salad greens, and crumbled feta
Drizzle vinaigrette over the salad and toss gently to coat
Top with fresh herbs before serving
Notes
For non-dairy option, use vegan feta cheese
Let salad rest for 30 minutes before serving to meld flavors
Adjust vinaigrette ingredients to taste, starting with 1 tbsp honey/maple syrup