Roasted Beet, Chickpea & Feta Salad

Servings

4 servings

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Ingredients

Salad

• 3 medium beets, peeled and diced

• 1 can (15 oz / 400g) chickpeas, drained and rinsed

• 1/2 cup feta cheese, cubed or crumbled

• 1/4 cup fresh parsley, finely chopped

• 2 tbsp fresh mint (optional)

• 2 cups baby spinach or arugula (optional base)

Roasting

• 2 tbsp olive oil

• Salt and black pepper to taste

Lemon Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp honey or maple syrup

• 1 small garlic clove, minced

• Salt & pepper to taste

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Instructions

Step 1 – Roast the Beets

1. Preheat oven to 200°C / 400°F.

2. Toss diced beets with olive oil, salt, and pepper.

3. Spread on a baking tray in a single layer.

4. Roast for 30–35 minutes until tender and caramelized.

5. Let cool slightly.

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Step 2 – Prepare Chickpeas

1. Pat chickpeas dry.

2. Toss with a drizzle of olive oil and pinch of salt.

3. Optional: roast with beets for last 15 minutes for extra texture.

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Step 3 – Make Lemon Dressing

Whisk together olive oil, lemon juice, zest, honey, garlic, salt, and pepper until emulsified.

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Step 4 – Assemble the Salad

1. In a large bowl combine roasted beets, chickpeas, parsley, and mint.

2. Add spinach or arugula if using.

3. Add feta cubes.

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Step 5 – Finish & Serve

1. Drizzle lemon dressing over salad.

2. Toss gently to combine.

3. Serve slightly warm or chilled.

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Tips

• Add toasted walnuts or almonds for crunch.

• Great as a side dish or light vegetarian meal.