Arugula, Chickpea, and Roasted Beet Salad
A vibrant salad featuring peppery arugula, creamy chickpeas, roasted beets, tangy feta, and crunchy walnuts, all dressed with a homemade balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 5 oz fresh arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place cubed beets on a baking sheet and drizzle with 1 tablespoon of olive oil, seasoning with salt and pepper.
- Toss to coat well and roast for 25-30 minutes until tender.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
- In a large mixing bowl, gently combine the cooled roasted beets, chickpeas, and arugula.
- Pour the dressing over your salad and delicately toss to coat.
- Finish by sprinkling crumbled feta cheese and chopped walnuts on top.
- Enjoy immediately or refrigerate for up to 2 hours before serving.
Notes
Make-ahead tips: Roast beets a day in advance. For a quicker option, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, arugula, chickpeas, beets, feta, healthy, vegetarian