Beet, Chickpea & Feta Salad with Lemon-Garlic Vinaigrette

Beet, Chickpea & Feta Salad with Lemon-Garlic Vinaigrette

A vibrant, protein-packed salad that pairs sweet roasted beets, hearty chickpeas, creamy feta, and a zesty lemon-garlic vinaigrette for a nutrition boost.

• 3 medium beets, peeled and cubed
• 1 (15-oz) can chickpeas, drained and rinsed
• 100g feta cheese, crumbled
• 1 cup mixed salad greens (arugula, spinach, or spring mix)
• 1/4 cup toasted walnuts or pumpkin seeds
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil, plus extra for roasting

Instructions

1. Preheat oven to 200°C (400°F). Toss beet cubes with 1 tsp olive oil, salt, and pepper. Roast for 35–40 minutes, or until tender. Let cool.
2. In a large bowl, combine roasted beets, chickpeas, salad greens, walnuts, and parsley.
3. For the vinaigrette: whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, salt, and pepper. Drizzle over salad and toss gently.
4. Fold in crumbled feta, reserving a pinch for garnish.
5. Serve immediately, or chill for 10 minutes to meld flavors.

Health Tip

Beets are rich in nitrates. Eating roasted beets can improve blood flow and lower blood pressure, while chickpeas add plant