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Spiralized Beet and Zucchini Salad with Sumac Roasted Chickpeas and Feta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean, Middle Eastern
Servings 3

Equipment

  • Spiralizer or julienne peeler
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Ingredients
  

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

Instructions
 

Roast the Chickpeas

  1. 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

  1. 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

  1. In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
    bowl on a countertop filled with a golden, glossy mixture

Assemble the Salad

  1. 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

  1. Serve immediately as a fresh and colorful salad, or chill for 15 minutes to let the flavors meld.