Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Step 1: Begin by roasting the beets. Preheat your oven to 400°F (200°C), wrap the beets in aluminum foil, and roast them for about 45 minutes or until tender. Let them cool before peeling and dicing.
- Step 2: In a large mixing bowl, combine the drained chickpeas, diced roasted beets, halved cherry tomatoes, crumbled feta cheese, and sliced red onion.
- Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- Step 4: Pour the dressing over the salad mixture and gently toss everything together until well combined.
- Step 5: Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld before serving. Enjoy your refreshing Chickpea, Beet, and Feta Salad!
Notes
- For optimal freshness, store any leftover salad in an airtight container in the refrigerator for up to 3 days, but be aware that the beets may color the other ingredients. If you prefer your salad warm, gently reheat it in a skillet over low heat for a few minutes, taking care not to overcook the feta. This salad pairs beautifully with grilled chicken or fish for a complete meal, or serve it on a bed of greens for added crunch. To enhance the flavors even further, let the salad sit at room temperature for about 15 minutes before serving, allowing the dressing to fully infuse into the ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American