Description
A colorful and nutritious dish featuring chickpeas, roasted beets, and sweet potatoes with a zesty lemon garlic dressing.
Ingredients
Scale
- 2 cups cooked chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 medium beets, peeled and cubed
- 3 tablespoons olive oil, divided
- Salt and freshly cracked black pepper, to taste
- 1/4 small red onion, thinly sliced
- 1/3 cup fresh parsley, finely chopped
- 1/3 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- Lemon Garlic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (205°C) and chop the sweet potatoes and beets into similar-sized chunks.
- Drizzle the vegetables with olive oil, season with salt and pepper, and roast for 30–35 minutes.
- Whisk together the lemon garlic vinaigrette ingredients in a small bowl.
- Assemble the platter by spreading the chickpeas, then the roasted vegetables on top.
- Add toppings like red onions, parsley, pomegranate arils, and drizzle with vinaigrette, finishing with crumbled feta.
Notes
Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 350 mg
- Protein: 10 g