Roasted Beet, Arugula, and Chickpea Salad
A delightful and vibrant salad that combines roasted beets with peppery arugula and hearty chickpeas, dressed in a tangy balsamic vinaigrette. Perfect for meal prep or a quick lunch.
Ingredients
For the Base
- 1 cup roasted beets, diced Roast fresh beets or use pre-cooked beets.
- 2 cups arugula Substitute with spinach or mixed greens if unavailable.
- 1 cup canned chickpeas, rinsed and drained Can substitute with white or black beans.
- 1/4 cup red onion, thinly sliced
For the Sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
To Serve
- 1/4 cup feta cheese (optional) Omit for a dairy-free version.
- Optional toppings: nuts or seeds
Instructions
Preparation
- In a large bowl, combine the roasted beets, arugula, chickpeas, and red onion.
Making the Dressing
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
Combining the Salad
- Drizzle the dressing over the salad and toss gently to combine.
Serving
- If desired, sprinkle feta cheese and optional toppings such as nuts or seeds on top.
Storing
- Serve immediately or store in the refrigerator for meal prep. The flavors will develop even more after a few hours.
Notes
Use fresh ingredients for optimal flavor. Allow the salad to sit for a few minutes before serving to meld the flavors together. It's great for meal prep and can be made a day in advance, with the dressing added right before serving.