Mediterranean Beet & Chickpea Salad
This vibrant Mediterranean beet and chickpea salad combines earthy roasted beets, protein-packed chickpeas, and fresh greens with a zesty lemon-garlic dressing. Topped with creamy feta and crunchy walnuts, it's a nutritious and satisfying meal that's as beautiful as it is delicious.
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Servings: 4
Calories: 385kcal
Ingredients
- 3 cooked beets sliced
- 1 15 oz can chickpeas, drained and rinsed
- 6 cups spinach and arugula or preferred greens
- ¼ cup olive oil
- 1 clove garlic minced
- 1 lemon juiced
- 2 tbsp crumbled feta cheese
- ¾ cup chopped walnuts
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F. Wrap beets in foil, bake 30-45 minutes until tender.
- Whisk olive oil, lemon juice, garlic, salt, and pepper for dressing.
- In a large bowl, combine greens, sliced beets, chickpeas, walnuts, and feta.
- Drizzle dressing over salad, toss gently to coat.
- Serve warm or chilled.
Notes
Use fresh or roasted walnuts for extra crunch and deeper flavor
Adjust lemon juice and garlic to taste for desired dressing brightness
Salad can be made up to 24 hours ahead - store dressing separately and toss just before serving
Substitute goat cheese or ricotta for feta if preferred
Add dried cranberries or pomegranate seeds for extra sweetness
For meal prep, store components separately to prevent greens from wilting
Can substitute canned beets for convenience - just rinse and drain well
Nutrition
Calories: 385kcal | Carbohydrates: 28g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 420mg | Potassium: 680mg | Fiber: 9g | Sugar: 12g