Ingredients
- Cooked Chickpeas: 1 (15-ounce) can, drained and rinsed
- Roasted Beets: 1 pound, peeled and diced
- Feta Cheese: 4 ounces, crumbled
- Red Onion: 1/4 cup, thinly sliced
- Fresh Parsley: 1/4 cup, chopped
- Lemon Juice: 3 tablespoons
- Garlic: 2 cloves, minced
- Olive Oil: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced roasted beets, crumbled feta cheese, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the lemon juice, minced garlic, and olive oil. This is your lemon-garlic vinaigrette.
- Step 3: Pour the vinaigrette over the chickpea and beet mixture.
- Step 4: Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Serve immediately or chill for later. The flavors meld together nicely as it sits.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the beets may stain the feta pink, but it's still delicious!
- This salad is best served cold or at room temperature, so no reheating is necessary.
- Serve this vibrant salad as a light lunch, a flavorful side dish, or a topping for grilled chicken or fish.
- For extra flavor, roast the garlic cloves alongside the beets before mincing them for the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American