Ingredients
- Chickpeas, canned and drained: 1 (15-ounce) can
- Beets, cooked and diced: 2 medium
- Feta cheese, crumbled: 4 ounces
- Red onion, thinly sliced: 1/4 cup
- Fresh parsley, chopped: 1/4 cup
- Lemon juice: 3 tablespoons
- Garlic, minced: 2 cloves
- Olive oil: 4 tablespoons
Instructions
- Step 1: In a large bowl, combine the drained chickpeas, diced 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 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 combined and coated with the dressing.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Serve immediately or chill for later. For best flavor, allow the salad to sit for at least 15 minutes before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but be aware the beets may bleed color into the other ingredients.
- This salad is best served cold, so there is no need to reheat it.
- Serve this vibrant salad as a light lunch or as a flavorful side dish alongside grilled chicken or fish.
- To mellow the red onion's bite, soak the slices in ice water for 10 minutes before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American