Ingredients
- Cooked Chickpeas: 1 (15-ounce) can, drained and rinsed
- Cooked Beets: 1 cup, diced
- Feta Cheese: 4 ounces, crumbled
- Red Onion: 1/4 cup, thinly sliced
- Fresh Parsley: 1/4 cup, chopped
- Lemon Juice: 3 tablespoons, freshly squeezed
- Garlic: 2 cloves, minced
- Olive Oil: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced cooked 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 to create the lemon-garlic vinaigrette. Season with salt and pepper to taste.
- Step 3: Pour the lemon-garlic vinaigrette over the chickpea and beet mixture.
- Step 4: Gently toss all ingredients together until well coated with the vinaigrette.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Serve immediately or chill for later.
Notes
- To keep your salad fresh, store it in an airtight container in the fridge, but add the feta just before serving to prevent it from becoming soggy.
- This salad is best served cold or at room temperature; reheating is not recommended.
- Serve this vibrant salad as a light lunch, a colorful side dish, or even piled on toasted baguette slices for a delicious appetizer.
- For a more intense flavor, gently massage the red onion slices with a pinch of salt before adding them to the salad to mellow their sharpness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American