Mediterranean Month: Beet & Garbanzo Salad

This vegetarian salad packs a protein punch, thanks to the chickpeas, walnuts and feta. My two favorite tricks for this fuss-free salad? Use already-cooked beets and roast in conventional or standard oven. And, forget dressing. Just drizzle olive oil and coarse salt on salad, toss to coat and then drizzle on a high-quality balsamic vinegar. Yup, it’s that easy.

Beet & Garbanzo Salad {Recipe}


  • 1 Tbsp. olive oil, divided
  • 2-3 already cooked beets, quartered
  • 1/4 tsp. dried thyme
  • 2 cups romaine lettuce or baby greens
  • 1/2 cup canned garbanzo beans, drained and rinsed
  • 1 small carrot, washed, peeled and ends trimmed
  • 2 Tbsp. chopped walnuts or roasted pumpkin seeds
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup feta cheese, crumbled
  • Dash of coarse salt (like sea salt or kosher salt)


  1. 1. Preheat toaster or conventional oven to 400. Place aluminum foil on baking sheet, and drizzle 1/2 tsp. olive oil on foil. Add beets and drizzle 1/2 tsp. olive oil and thyme on top. Bake for 8-10 minutes, or until beets are tender.
  2. 2. In a bowl, combine lettuce or greens with garbanzo beans. Using a peeler, peel carrot ribbons into bowl. Top with walnuts or pumpkin seeds and roasted beets.
  3. 3. Drizzle remaining olive oil and salt on salad ingredients. Using salad tongs, toss to salad. Drizzle on vinegar, then add feta. Makes 1 serving.

PLEASE SHARE: What are your favorite beet salads? Please share. I’d love to hear from you!