Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 medium cooked beets, peeled and diced

½ cup crumbled feta cheese

¼ cup olive oil

2 tbsp fresh lemon juice (about 1 lemon)

1 clove garlic, finely minced or grated

¼ tsp salt, or to taste

¼ tsp black pepper

2 tbsp chopped fresh parsley (optional)

1–2 cups mixed greens or arugula (optional, for serving)

 

Instructions:

1. Make the vinaigrette:
In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Set aside.

2. Assemble the salad:
In a large bowl, combine the chickpeas, diced beets, and feta cheese. Add in the parsley if using.

3. Dress it up:
Pour the vinaigrette over the salad and toss gently to combine, being careful not to break up the beets too much.

4. Serve:
Enjoy as-is, or serve over a bed of greens or arugula for extra freshness and crunch.