Beet Arugula Chickpea Salad
A vibrant and nutritious salad combining roasted beets, fresh arugula, hearty chickpeas, and a tangy balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1 can chickpeas, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and roast them for about 45-60 minutes, or until tender. Allow to cool and then dice.
- Combine in a large bowl the arugula, chickpeas, roasted beets, and red onion.
- Whisk together in a small bowl the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle with feta cheese before serving, if desired. Enjoy your healthy salad!
Notes
For best results, enjoy the salad fresh but can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://www.glutenfreez.com/beet-arugula-chickpea-salad/