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Chickpea and Roasted Beet Salad with Honey Balsamic Vinaigrette

Chickpea and Roasted Beet Salad with Honey Balsamic Vinaigrette is a bright and nutritious dish perfect for any meal. The combination of chickpeas, roasted beets, and fresh greens makes for a colorful and satisfying salad. The sweet and tangy honey balsamic vinaigrette adds a delicious flavor that ties everything together.

Why Make This Recipe

This salad is not only tasty, but it is also packed with nutrients. Beets are rich in vitamins and minerals, and chickpeas provide protein and fiber. The mixed greens add freshness, while the vinaigrette gives the salad a lovely flavor. It’s ideal for a light lunch, a side dish for dinner, or even as a healthy snack. Plus, it’s easy to make and can be prepared in advance!

How to Make Chickpea and Roasted Beet Salad

Ingredients

1 pound beets, peeled and quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can chickpeas, rinsed and drained
4 cups mixed greens
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts or pecans (optional)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C).
Toss the beets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast the beets for 30-40 minutes or until they are tender when pierced with a fork.
Let the beets cool slightly, then cut them into smaller pieces if desired.
In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
In a large bowl, combine the mixed greens, roasted beets, chickpeas, feta cheese (if using), red onion, parsley, and nuts (if using).
Drizzle the honey balsamic vinaigrette over the salad and toss gently to combine.
Serve immediately.

How to Serve Chickpea and Roasted Beet Salad

This salad is best served fresh. You can enjoy it on its own or as a side dish. Pair it with grilled chicken, fish, or a hearty sandwich for a complete meal.

How to Store Chickpea and Roasted Beet Salad

Store any leftovers in an airtight container in the refrigerator. It can last for up to three days. Keep the vinaigrette separate until you’re ready to serve to maintain freshness.

Tips to Make Chickpea and Roasted Beet Salad

Roast more beets for additional salads later in the week.
If you don’t have fresh parsley, you can use another herb like cilantro or basil.
Adjust the amount of honey in the vinaigrette to suit your taste.

Variation

You can add other ingredients to make this salad your own. Try adding sliced avocado or different types of nuts. If you want a vegan option, simply skip the feta cheese.

FAQs

1. Can I use canned beets instead of fresh?
Yes, you can use canned beets to save time. Rinse them and add them directly to the salad without roasting.

2. Can I make this salad ahead of time?
Yes, you can prepare the beets and vinaigrette in advance. Mix the salad just before serving for the best flavor.

3. How can I make this salad gluten-free?
This salad is naturally gluten-free as all the ingredients are gluten-free. Just ensure that any additional toppings or ingredients you use are also gluten-free.