Description
A vibrant salad combining peppery arugula, sweet roasted beets, hearty chickpeas, and a refreshing 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
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets thoroughly, wrap them in foil, and roast for 45–60 minutes.
- Once roasted, allow them to cool, peel off the skin, and cube them into bite-sized pieces.
- Drain and rinse the chickpeas under cold water, patting them dry.
- In a small mixing bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine arugula, roasted beets, chickpeas, feta, walnuts, and red onion.
- Gently drizzle the dressing over the salad and toss to combine.
- Allow the salad to sit for about 5 minutes before serving.
- Serve immediately and enjoy!
Notes
You can prepare the beets and dressing in advance. Serve fresh for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg