Ingredients
- 1 can chickpeas, rinsed and drained
- 2 medium beets, roasted
- 100g feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil or place them in a baking dish with a splash of water. Roast for about 45-60 minutes.
- Prepare the chickpeas: If using canned chickpeas, rinse and drain them. For a homemade touch, soak dried chickpeas overnight, then boil until tender.
- Combine ingredients: In a large bowl, mix together the chickpeas, diced roasted beets, and crumbled feta. Chop your choice of fresh herbs and fold them gently into the mixture.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Chill and serve: Let the salad rest in the refrigerator for at least 30 minutes before serving.
Notes
Serve with extra lemon wedges for a zesty punch. Pairs well with grilled meats or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian