Name: Chickpea, Beet, and Feta Salad Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 medium beets, roasted and chopped; 1 cup crumbled feta cheese; 2 cups fresh spinach or mixed greens; 1/4 cup red onion, thinly sliced; 1/4 cup sunflower seeds (optional); 3 tablespoons olive oil; 2 tablespoons balsamic vinegar or lemon juice; Salt and pepper, to taste

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Introduction

This Chickpea, Beet and Feta Salad is a vibrant and nutrient-packed dish perfect for a light lunch or a refreshing side. Combining earthy roasted beets with creamy feta and crunchy sunflower seeds, it offers a delightful mix of flavors and textures.

A colorful salad is shown in a close-up view inside a white ceramic bowl with a slightly wavy rim. The salad has three main layers: the bottom layer is a mix of bright red beet cubes with a smooth but slightly shiny texture, the middle layer contains round, light beige chickpeas with a subtle matte surface, and the top layer has small chunks of white cheese dotted with chopped green herbs scattered evenly throughout. The salad appears fresh and slightly glossy, with the green herbs adding a touch of bright color on top of the red beet and beige chickpeas, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted and chopped
1 cup crumbled feta cheese
2 cups fresh spinach or mixed greens
1/4 cup red onion, thinly sliced
1/4 cup sunflower seeds (optional)
3 tablespoons olive oil
2 tablespoons balsamic vinegar or lemon juice
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and roast them for about 45 minutes or until tender. Allow them to cool, then peel and chop into bite-sized pieces.
Step 2: In a large mixing bowl, arrange the fresh spinach or mixed greens as your base.
Step 3: Add the rinsed chickpeas, roasted beets, and thinly sliced red onion to the bowl.
Step 4: Gently toss in the crumbled feta cheese, being careful to keep the pieces intact as much as possible.
Step 5: In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, and season with salt and pepper.
Step 6: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Step 7: Sprinkle sunflower seeds on top for added crunch if using, and serve immediately for a fresh, flavorful dish.

Tips & Variations

For a gluten-free option, ensure your balsamic vinegar does not contain any additives. You can also substitute goat cheese for feta for a creamier texture.
Roasting beets in advance and storing them in the fridge makes prepping this salad quicker on busy days.
Add fresh herbs like parsley or mint to brighten the flavors.
Use lemon juice instead of balsamic vinegar for a lighter, tangier dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep sunflower seeds separate and add just before serving to maintain their crunch. If the salad sits in the fridge, the dressing may soak into the greens and beets—toss gently again before serving.

How to Serve

A close-up image of a black bowl filled with a layered salad resting on a white marbled surface, showing chunks of deep red roasted beets mixed with creamy white crumbled cheese and round golden chickpeas scattered on top. The salad is sprinkled with finely chopped green herbs. The textures vary from soft and crumbly cheese to firm, juicy beets and smooth chickpeas, all contrasting vividly against the dark bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of roasting fresh ones?

Yes, canned beets are a convenient alternative and work well in this salad. Just drain and chop them before adding, though fresh roasted beets offer a richer flavor.

Is this salad suitable for a vegan diet?

This recipe includes feta cheese, which is not vegan. You can substitute it with a plant-based cheese or omit it altogether to make the salad vegan-friendly.