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Roasted Broccoli, Chickpea & Beet Salad with Feta Recipe

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3.9 from 12 reviews

A vibrant and nutritious Roasted Broccoli, Chickpea & Beet Salad with Feta that’s perfect for a wholesome dinner any time of the year. This easy-to-make salad combines oven-roasted vegetables and chickpeas with tangy feta, crunchy pine nuts, and a flavorful ginger mustard vinaigrette, making it both delicious and satisfying.

Ingredients

For the salad:

  • some olive oil
  • 2 large broccoli heads
  • 1 can (14 oz.) chickpeas, drained
  • 1 tsp Herbes de Provence
  • salt, pepper to taste
  • 5.3 oz. (100g) feta, crumbled
  • 2 tbsp pine nuts
  • 7 oz. (200g) cooked beets, sliced and drained

For the vinaigrette:

  • 1/3 cup (80ml) extra virgin olive oil
  • 1-2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 2 tsp finely grated fresh ginger
  • salt, pepper to taste

For garnish:

  • some chopped flat-leaf parsley

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare the Vegetables: Wash and clean the broccoli, cutting it into small florets. Chop the stems into small pieces so they roast evenly. Place the broccoli pieces in a large bowl. Drain the chickpeas and add them to the bowl as well.
  3. Season and Roast Initial Mixture: Drizzle olive oil over the broccoli and chickpeas, sprinkle with Herbes de Provence, salt, and pepper, then toss to coat everything evenly. Spread the mixture out evenly on the prepared baking sheet. Roast in the middle rack of the oven for 20-25 minutes until vegetables start to become tender and slightly golden.
  4. Add Feta and Pine Nuts: Remove the baking sheet from the oven. Crumble the feta evenly over the roasted veggies along with the pine nuts. Return the baking sheet to the oven and roast for another 10-15 minutes until the feta is slightly browned and nuts are toasted. For more browning, move the rack higher in the oven closer to the heating element.
  5. Prepare the Vinaigrette: While the vegetables roast, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, grated fresh ginger, salt, and pepper in a small bowl. Whisk vigorously until fully emulsified, ensuring the oil and vinegar blend well together.
  6. Combine Salad: In a serving bowl, combine the roasted broccoli, chickpeas, feta, pine nuts, and the drained sliced beets. Drizzle with the prepared vinaigrette and toss gently to combine all flavors uniformly.
  7. Garnish and Serve: Sprinkle the salad with chopped flat-leaf parsley to add fresh color and flavor. Serve the salad warm or at room temperature for best taste.

Notes

  • Using cooked beets helps save time; you can find them pre-cooked in most grocery stores.
  • Toasting pine nuts enhances their nutty flavor — watch carefully while roasting to avoid burning.
  • The salad can be served warm or cooled; refrigerate leftovers for up to 2 days.
  • For a nuttier touch, consider lightly toasting the Herbes de Provence before adding it to the vegetables.
  • If you prefer vegan, substitute feta with a plant-based cheese or omit it entirely.

Find it online: https://recipesbyliza.com/roasted-broccoli-chickpea-and-beet-salad-with-feta-recipe/