Beetroot and Chickpea Salad

Ingredients:

For Salad:

• 3 medium-sized beetroots, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted and chopped (optional)
• Salt and black pepper to taste

For Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Preparation:

Step 1: Roast Beetroots Preheat your oven to 400°F (200°C). Toss diced beetroots with a drizzle of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender. Allow them to cool.

Step 2: Prepare Chickpeas In a bowl, combine drained and rinsed chickpeas with a pinch of salt. Set aside.

Step 3: Make Dressing In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasoning to your taste.

Step 4: Assemble Salad In a large bowl, combine roasted beetroots, chickpeas, chopped red onion, crumbled feta cheese, and fresh parsley. Toss gently to mix the ingredients.

Step 5: Add Dressing Pour the dressing over the salad and toss until everything is evenly coated.

Step 6: Garnish Top the salad with toasted and chopped walnuts (if using) for added crunch.

Step 7: Serve and Enjoy! Serve the Beetroot and Chickpea Salad as a refreshing side dish or a light and wholesome main course. Enjoy the vibrant colors and nutritious goodness.

Savor the delightful combination of earthy beetroots, hearty chickpeas, and zesty dressing with this Beetroot and Chickpea Salad—a perfect addition to your healthy and flavorful repertoire.