Recetas con legumbres de Sergio Fernández - Saber Vivir | RTVE Cocina

Preheat the oven to 400°F.

Wrap beets in foil and roast until tender, about 45-60 minutes.

Allow beets to cool, then peel and dice them.

In a large bowl, combine cooked chickpeas, diced beets, and finely chopped red onion.

Chop fresh parsley and add it to the bowl.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, salt, and black pepper.

Pour the dressing over the chickpea mixture and toss to combine.

Crumble feta cheese over the salad and gently mix.

Serve the salad on a bed of arugula.

Top with chopped walnuts for added crunch.

Drizzle with red wine vinegar before serving.

Spice Level:

Allergens