For the Salad
- 1 can chickpeas, drained and rinsed
- 2 cups cooked beets, chopped
- 1 cup feta cheese, crumbled
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
For the Lemon-Garlic Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
1
Combine the chickpeas, chopped beets, feta, red onion, and parsley in a large bowl.
2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the vinaigrette.
3
Pour the vinaigrette over the salad and toss gently until evenly combined.
4
Serve immediately, or refrigerate for about 30 minutes before serving for a chilled salad.
💡 Cook's Tips
- Dry the ingredients: Drain the chickpeas and beets well so the vinaigrette stays bright instead of watery.
- Toss gently: Beets will tint the feta pink; fold carefully if you prefer more distinct colors.
- Balance the dressing: Taste after adding the feta, which contributes salt, before adding more seasoning.
- Meal prep: The salad can be chilled before serving, but add some feta at the end for a fresher presentation.
- Use cooked beets: Roasted, steamed, or vacuum-packed cooked beets all work well.
Salad
Mediterranean
Vegetarian