Ingredients
- Cooked Chickpeas, drained and rinsed: 1 (15-ounce) can
- Cooked Beets, diced: 2 medium
- Feta Cheese, crumbled: 4 ounces
- Red Onion, thinly sliced: 1/4 medium
- Fresh Parsley, chopped: 1/4 cup
- Lemon Juice, freshly squeezed: 3 tablespoons
- Olive Oil: 4 tablespoons
- Garlic, minced: 1 clove
Instructions
- Step 1: In a large bowl, combine the chickpeas, diced beets, crumbled feta cheese, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the lemon juice, olive oil, and minced garlic to create the vinaigrette.
- Step 3: Pour the lemon-garlic vinaigrette over the chickpea and beet mixture.
- Step 4: Gently toss all the ingredients together until well combined and the salad is evenly coated with the vinaigrette.
- Step 5: Stir in the chopped fresh parsley. Season with salt and pepper to taste.
Notes
- This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days; the beets may bleed color slightly.
- While reheating isn't recommended, you can perk up chilled leftovers by adding a squeeze of fresh lemon juice before serving.
- Serve this vibrant salad as a light lunch, a side dish with grilled chicken or fish, or even spooned onto toasted bread for a delicious appetizer.
- For the most flavorful vinaigrette, let it sit for 10 minutes after whisking to allow the garlic to infuse the lemon juice and olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American