Roasted beetroot & crispy chickpea salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a bowl, toss the cubed beetroot with olive oil, salt, pepper, and dried thyme (if using).

Step 3

Spread the seasoned beetroot on a baking sheet in a single layer.

Step 4

Roast in the preheated oven for about 25-30 minutes or until the beetroot is tender and slightly caramelized. Stir once or twice during roasting to ensure even cooking.

Step 5

While the beetroot is roasting, prepare the crunchy chickpeas. In a bowl, toss the drained and rinsed chickpeas with olive oil, ground cumin, paprika, salt, and pepper.

Step 6

Spread the seasoned chickpeas on a separate baking sheet in a single layer.

Step 7

Roast in the same oven alongside the beetroot for about 15-20 minutes or until the chickpeas are crispy and golden. Stir or shake the pan occasionally.

Step 8

In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasonings to your taste.

Step 9

In a large serving bowl, arrange a bed of mixed greens.

Step 10

Top the greens with the roasted beetroot and crunchy chickpeas.

Step 11

Sprinkle crumbled feta cheese and chopped fresh parsley or cilantro (if using) over the salad.

Step 12

Drizzle the balsamic vinaigrette dressing over the salad just before serving.

Step 13

Toss the salad gently to combine all the ingredients.

Step 14

Serve your Roasted Beetroot and Crunchy Chickpeas Salad as a delicious and satisfying meal.