Roasted Beet, Arugula, and Chickpea Salad
A vibrant salad featuring roasted beets, peppery arugula, and crunchy chickpeas, all tossed in a tangy balsamic dressing.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 roasted beets
- 4 cups arugula
- 1 can chickpeas, rinsed and drained
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Roast the beets wrapped in foil at 400°F (200°C) for 30-40 minutes until tender. Let cool and slice.
- Combine arugula and chickpeas in a large bowl.
- Add the sliced roasted beets on top of the arugula and chickpeas.
- Whisk together balsamic vinegar, olive oil, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for meal prep.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep dressing separate until serving for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg