Roasted Beet & Arugula Chickpea Salad
This Roasted Beet & Arugula Chickpea Salad is vibrant and healthy, combining roasted beets, peppery arugula, and hearty chickpeas.
Equipment
- oven
- baking sheet
- large bowl
- small bowl
Ingredients
Salad Base
- 2 cups arugula Fresh arugula leaves
- 1 cup roasted beets Use pre-roasted or roast your own, diced
- 1 can chickpeas Drained and rinsed, rinse thoroughly to remove excess sodium
Optional Add-ins
- ¼ cup feta cheese Can be substituted with avocado for a healthier option
- ¼ cup walnuts Chopped, adds a crunchy texture
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper Season according to preference
Instructions
Roasting the Beets
- Preheat your oven to 400°F (200°C). Peel and dice the beets into bite-sized pieces.
- Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for about 25-30 minutes or until tender, turning halfway through.
Preparing the Chickpeas
- While the beets are roasting, open the can of chickpeas, rinse, and drain them. Set aside.
Assembling the Salad
- In a large bowl, combine the arugula, roasted beets, and chickpeas.
- If using walnuts, chop and add them to the mix.
Dressing the Salad
- In a small bowl, whisk together the olive oil and balsamic vinegar.
- Drizzle the dressing over the salad and gently toss to combine.
- Season with additional salt and pepper to taste.
Serving
- Transfer to a serving dish and sprinkle with crumbled feta if desired. Serve and enjoy!
Notes
For added health benefits, consider substituting feta with avocado or skipping cheese altogether. Roasted beets can be prepared in advance and stored for up to a week.
Nutrition
Serving: 1saladCalories: 250kcal
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