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Arugula, Chickpea, and Roasted Beet Salad

A vibrant salad combining earthy roasted beets, peppery arugula, and golden chickpeas, perfect for casual lunches or impressive dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Salad, Side
Cuisine Mediterranean, Vegetarian
Servings 4 servings
Calories 250 kcal

Ingredients
  

Salad Base

  • 4 medium medium beets, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 5 oz fresh arugula

Toppings

  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped walnuts

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Spread the cubed beets on a baking sheet and drizzle with olive oil, salt, and pepper.

Cooking

  • Roast the beets in the oven for about 45 minutes or until tender.

Assembly

  • In a large bowl, combine the roasted beets, chickpeas, and arugula.
  • In a small jar, mix together balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper to create the dressing.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Top with crumbled feta cheese and chopped walnuts before serving.

Notes

Serve in a large bowl for family-style sharing or plate individually for a fancy touch. Customize with other nuts or seeds for added crunch.
Keyword arugula salad, Chickpea Salad, Healthy Salad, Roasted Beet Salad, Vegetarian Recipe