Chickpea Beet Feta Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1½ cups cooked chickpeas or 1 can, drained and rinsed
02 -
2 medium roasted beets, peeled and diced
03 -
½ cup feta cheese, cubed or crumbled
04 -
2 tbsp fresh parsley, chopped
05 -
Cracked black pepper to taste
→ Vinaigrette
06 -
2 tbsp extra virgin olive oil
07 -
1 tbsp fresh lemon juice
08 -
1 small garlic clove, minced
09 -
½ tsp Dijon mustard
10 -
Salt and pepper to taste
# Instructions:
01 -
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to form the vinaigrette.
02 -
In a large mixing bowl, combine chickpeas, roasted beet cubes, and feta cheese.
03 -
Pour the vinaigrette over the salad and toss gently to coat evenly.
04 -
Sprinkle with chopped parsley and cracked black pepper.
05 -
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
06 -
Serve chilled or at room temperature.
# Notes:
01 -
For a heartier version, add cooked quinoa or serve over arugula or mixed greens. Keeps well refrigerated for up to 2 days.