Description
A vibrant and healthy salad packed with nutrients and flavors, combining chickpeas, roasted beets, and pomegranate seeds.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, roasted and diced
- 1 cup pomegranate seeds
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Combine the chickpeas, roasted beets, pomegranate seeds, and red onion in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
Serve as a light meal or side dish. Best enjoyed fresh, but can be stored in the refrigerator for up to 3 days. Keep dressing separate if storing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: No cooking required except for roasting beets
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg