A vibrant and nutrient-packed salad combining roasted beets, hearty chickpeas, crumbled feta, and a tangy lemon-garlic vinaigrette.

2 medium beets, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup feta cheese, crumbled

1/4 red onion, thinly sliced

1 tablespoon fresh parsley, chopped

Lemon-Garlic Vinaigrette:

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

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Preheat the oven to 400°F (200°C).
Toss the diced beets in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender, flipping halfway through.
While the beets are roasting, prepare the vinaigrette by whisking together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl.
In a large bowl, combine the roasted beets, chickpeas, feta, red onion, and parsley.
Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine.
Serve immediately or chill in the fridge for 15-20 minutes before serving.

This salad can be stored in an airtight container in the fridge for up to 2 days.

If you prefer the salad cold, simply chill it for 15-20 minutes before serving.

For a vegan version, swap the feta for a plant-based alternative or leave it out altogether.

The beets and vinaigrette can be prepared a day ahead and stored separately in the fridge.

For added crunch, consider adding toasted nuts like walnuts or almonds.