Ingredients for Chickpea Beetroot Salad
- 1 medium beetroot
- ½ small red onion
- 1 medium apple
- 4 oz feta cheese
- 1 can (15 oz) chickpeas
- ½ cup fresh parsley
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp lemon juice
- sugar
- salt to taste
- pepper to taste
- 1 tbsp honey or maple syrup
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How to Make Chickpea Beetroot Salad
- Preheat oven to 400°F (200°C). Wash and chop 1 medium beetroot into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While the beetroot roasts, prepare the remaining ingredients. Chop 1 medium apple into ½-inch cubes. Finely chop ½ small red onion. Drain and rinse 1 can (15 oz) chickpeas. Roughly chop ½ cup fresh parsley.
- In a large bowl, combine the roasted beetroot, apple, red onion, chickpeas, and parsley.
- In a small bowl or jar, whisk together ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tbsp honey or maple syrup, salt, and pepper to taste.
- Pour the dressing over the salad and gently toss to combine.
- Crumble 4 oz feta cheese over the salad.
- Allow the salad to sit for at least 15 minutes to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
56g
Fat
33g
Carbs
9g
