YOUR SOLIN GENERATED RECIPE
Roasted Beets and Crispy Chickpea Salad
Enjoy a vibrant, nutrient-packed salad featuring earthy roasted beets, crispy roasted chickpeas, fresh spinach, and tangy crumbled feta, all lightly drizzled with olive oil and a splash of lemon. This salad balances hearty plant-based protein with colorful vegetables, making it a satisfying meal any time of day.
INGREDIENTS
1 medium Beet (150g), roasted
2 cups Chickpeas (328g), crispy roasted
2 cups raw Spinach (60g)
1/4 cup Crumbled Feta Cheese (38g)
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the beet into bite-sized pieces, then toss with a drizzle of olive oil, salt, and pepper. Spread the beet cubes on a baking sheet.
Drain and rinse chickpeas, then pat them dry. Toss chickpeas with a small amount of olive oil, salt, and pepper. On a separate baking sheet, spread them out in a single layer.
Roast the beets for about 25-30 minutes until tender and slightly caramelized. Roast the chickpeas for 20-25 minutes, stirring halfway through, until they turn crispy.
In a large bowl, add the raw spinach. Once the beets and chickpeas are done, let them cool slightly before adding to the bowl.
Drizzle the lemon juice and remaining olive oil over the salad, then gently toss to combine.
Top with crumbled feta cheese, season with additional salt and pepper if desired, and serve immediately.