Chickpea Beet Feta Salad (Printable View)
Chickpeas, beets, and feta mingle with parsley and lemon vinaigrette for a hearty, vibrant bowl.
# Ingredient List:
→ Salad Base
01 -
1 can chickpeas, drained and rinsed
02 -
2 cups cooked beets, chopped
03 -
1 cup feta cheese, crumbled
04 -
1/2 cup red onion, thinly sliced
05 -
1/4 cup fresh parsley, chopped
→ Vinaigrette
06 -
3 tablespoons olive oil
07 -
2 tablespoons lemon juice
08 -
1 clove garlic, minced
09 -
Salt and pepper to taste
# Preparation Steps:
01 -
In a large mixing bowl, add chickpeas, chopped beets, crumbled feta, sliced red onion, and chopped parsley.
02 -
In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
03 -
Pour vinaigrette over the salad ingredients and gently toss until evenly coated.
04 -
Cover and refrigerate the salad for 30 minutes before serving, or serve immediately if preferred.
# Supplementary Details:
01 -
For best flavor, use freshly cooked beets and allow the salad to chill so flavors can meld.