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Roasted Beet and Chickpea Salad

A vibrant, nutrient-packed salad featuring sweet roasted beets, savory chickpeas, peppery arugula, and salty feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 medium beets scrubbed and cubed
  • 1 can chickpeas 15 oz, rinsed and drained
  • 5 cups arugula fresh
  • 0.5 cup feta cheese crumbled
  • 0.25 cup walnuts toasted (optional)
Dressing & Seasoning
  • 6 tbsp olive oil divided use
  • 1.5 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and cube beets into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper.
  3. Roast beets for 35-40 minutes until tender, tossing halfway through.
  4. Toss chickpeas with 1 tbsp olive oil, oregano, and garlic powder in a small bowl.
  5. Whisk remaining olive oil, vinegar, mustard, and salt/pepper to make the dressing.
  6. Assemble salad by placing arugula in a bowl, topped with roasted beets and chickpeas.
  7. Sprinkle with crumbled feta cheese and walnuts if using.
  8. Drizzle with dressing just before serving and toss gently.

Notes

To prevent the beets from staining the feta pink, add the cheese at the very last moment before serving.