Description
Crunchy roasted beets and hearty chickpeas mingle with creamy feta and fresh spinach, all draped in zesty lemon-garlic vinaigrette that brightens each colorful bite.
Ingredients
- 2 cups cooked chickpeas
- 2 medium beets
- 1 small red onion
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Wrap beets in aluminum foil and roast for about 45 minutes until tender. Allow to cool, then peel and dice.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper to form the vinaigrette.
- In a large bowl, combine chickpeas, diced beets, thinly sliced red onion, and chopped parsley.
- Pour the lemon-garlic vinaigrette over the salad ingredients and toss gently to coat evenly.
- Add crumbled feta cheese and baby spinach, and toss lightly just until spinach begins to wilt.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- You can use canned chickpeas for a quicker prep; just rinse and drain them well.
- To make the salad vegan, omit the feta or substitute with a plant-based cheese.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Extra vinaigrette can be kept in a sealed jar in the fridge for up to 5 days.