This salad is a feast for the eyes and the palate. Vibrant spiralized beets and zucchini form the base for this light yet satisfying dish, while roasted chickpeas coated in zesty sumac add crunch and a punch of citrusy flavor. Creamy crumbles of feta bring it all together for a bold and refreshing salad that works as a side dish or a light main course.
Spiralized Beet and Zucchini Salad with Sumac Roasted Chickpeas and Feta
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine Mediterranean, Middle Eastern
For the Salad
- 2 medium beets peeled
- 1 medium zucchini
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/4 cup pomegranate seeds optional, for extra crunch and sweetness
For the Sumac Roasted Chickpeas
- 1 can 15 ounces chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon sumac
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Roast the Chickpeas
Preheat the oven to 400°F (200°C). Pat the rinsed chickpeas dry with a paper towel and spread them on a parchment-lined baking sheet. Drizzle with olive oil and toss with sumac, cumin, smoked paprika, and salt. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
Prepare the Spiralized Vegetables
While the chickpeas roast, spiralize the beets and zucchini using a spiralizer or julienne peeler. Place them in a large salad bowl and set aside.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
Drizzle the dressing over the spiralized beets and zucchini. Toss gently to coat. Sprinkle the roasted chickpeas, crumbled feta, chopped parsley, and pomegranate seeds (if using) over the top.
Serve and Enjoy
Serve immediately as a fresh and colorful salad, or chill for 15 minutes to let the flavors meld.
Pairings
This salad pairs wonderfully with grilled chicken, fish, or a Mediterranean-inspired flatbread. For a vegetarian meal, serve it alongside hummus and warm pita bread.
FAQs
1. Can I use canned beets instead of fresh?
Fresh beets are best for spiralizing, but you can julienne canned beets for a similar effect. Just be sure to pat them dry to avoid extra moisture in the salad.
2. What is sumac, and where can I find it?
Sumac is a tangy, citrusy spice commonly used in Middle Eastern cooking. It’s available in most grocery stores or specialty spice shops.
3. Can I make this salad ahead of time?
Yes! Spiralize the vegetables, prepare the dressing, and roast the chickpeas in advance. Store them separately and combine just before serving to keep everything fresh and crunchy.
4. What’s a good substitute for feta cheese?
Goat cheese or ricotta salata would work beautifully as substitutes. For a dairy-free option, try a vegan feta alternative.
5. Can I use other vegetables for spiralizing?
Absolutely! Carrots, cucumbers, or sweet potatoes would make great additions or substitutes.
