Description
This Chickpea and Beetroot Salad with Feta offers a vibrant and nutritious meal featuring earthy beetroot, protein-rich chickpeas, and creamy feta cheese. It combines fresh vegetables with a tangy white balsamic vinegar dressing and crunchy grilled almonds for texture, making it a perfect healthy and fulfilling lunch or side dish.
Ingredients
Salad Ingredients
- 400 g chickpeas (pre-cooked)
- 1 large beetroot (or two small)
- 100 g feta cheese, diced
- 15 cherry tomatoes
- 5 scallions, finely chopped
- 2 tbsp grilled almonds
- 1 garlic clove, mashed
- 1 handful flat leaf parsley
- Salt and pepper, to taste
Dressing
- 3 tbsp white balsamic vinegar (or cider vinegar)
- 2 tbsp extra-virgin olive oil
Instructions
- Prepare the vegetables: Peel and cut the beetroot into bite-sized pieces if not pre-cooked. Chop the cherry tomatoes in halves or quarters, finely chop scallions and parsley, and mash the garlic clove.
- Combine the salad ingredients: In a large mixing bowl, add the chickpeas, beetroot, cherry tomatoes, scallions, parsley, grilled almonds, and feta cheese. Season with salt and pepper to taste.
- Make the dressing and mix: In a small bowl, whisk together the white balsamic vinegar and extra-virgin olive oil. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Notes
- For added crunch, serve with baby spinach, arugula, or fresh beetroot leaves.
- Make sure the beetroot is pre-cooked or roasted to avoid raw beetroot texture.
- Use grilled almonds for extra smoky flavor or substitute with other nuts as preferred.
