Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, roasted and chopped
- 2 cups fresh spinach or mixed greens
- 1/4 cup red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup sunflower seeds (optional)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap cleaned beets in aluminum foil.
- Roast beets for about 45 minutes until tender. Allow to cool before peeling and chopping.
- In a large mixing bowl, combine spinach or mixed greens as your salad base.
- Add chickpeas, roasted beets, and sliced red onion.
- Gently toss in crumbled feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, salt, and pepper.
- Pour dressing over the salad mixture and toss gently to coat.
- Serve immediately topped with sunflower seeds for added crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg