A vibrant salad bursting with colors and flavors, featuring roasted beets, chickpeas, and feta cheese tossed in a zesty dressing.
Ingredients
Scale:
2 cups cooked chickpeas (or 1 can, drained and rinsed)
2 medium-sized beets, roasted and chopped
1 cup crumbled feta cheese
1 cup fresh spinach or mixed greens
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup walnuts, roughly chopped (optional)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them in aluminum foil. Roast in the oven for about 45-60 minutes until tender. Allow them to cool, peel, and chop into bite-sized pieces.
If using canned chickpeas, drain and rinse them. If using dried chickpeas, soak them overnight, then cook in boiling water until tender, about 1 hour. Drain and set aside.
In a large mixing bowl, combine the chickpeas, chopped roasted beets, crumbled feta cheese, spinach or mixed greens, sliced red onion, cherry tomato halves, and walnuts. Gently toss to combine.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning as needed.
