Description
A vibrant and healthy salad featuring arugula, beets, and chickpeas tossed in a zesty lemon dressing. 🥗
Ingredients
Scale
- 4 cups fresh arugula
- 2 medium beets, roasted and cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons red onion, thinly sliced
- For the lemon dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and scrub the beets, wrap them in foil, and roast for 45–60 minutes until tender. Cool, peel, and cube.
- Drain and rinse the chickpeas thoroughly under cold water and pat dry.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a bowl to make the dressing.
- Combine arugula, roasted beets, chickpeas, feta, walnuts, and red onion in a large salad bowl.
- Drizzle the lemon dressing over the salad and toss gently to combine.
- Let the salad sit for 5 minutes before serving to allow flavors to meld.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Beet Roasting Tip: Wrap beets tightly in foil to trap moisture and enhance sweetness.
- Chickpea Tip: Pat chickpeas dry to help them absorb the dressing better.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: arugula, beet, chickpea, salad, lemon dressing, healthy, vegetarian, gluten-free, Mediterranean
