Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted and diced
½ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Beets:
1.1. Roast the beets in the oven until tender, then let them cool and dice them.
Make the Vinaigrette:
2.1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Combine the Salad:
3.1. In a large bowl, mix the chickpeas, diced beets, and crumbled feta cheese.
3.2. Pour the vinaigrette over the salad and toss gently to combine all the ingredients.
Garnish and Serve:
4.1. Sprinkle chopped fresh parsley on top for garnish.
4.2. Serve the salad chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings
