Beet and Chickpea Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: 30–40 minutes (if roasting beets)
Calories: ~280 kcal per serving

Ingredients:

• 3 medium beets, washed, peeled, and cut into cubes

• 1 can (400g) chickpeas, drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 small red onion, thinly sliced

• 50g feta cheese, crumbled (optional)

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon balsamic vinegar or lemon juice

• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. Roast the beets:
   Preheat the oven to 200°C (390°F). Toss beet cubes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a baking tray and roast for 25–30 minutes until tender, turning halfway.

2. Prepare the chickpeas:
   While the beets roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, a pinch of salt, and pepper. Sauté for 5–7 minutes until lightly golden and crispy. (Optional: add a pinch of smoked paprika for extra flavor.)

3. Assemble the salad:
   In a large bowl, combine roasted beets, sautéed chickpeas, sliced red onion, and crumbled feta. Drizzle with balsamic vinegar or lemon juice and honey/maple syrup if using. Toss gently to combine.

4. Garnish and serve:
   Sprinkle with fresh parsley. Serve warm, at room temperature, or chilled.