Chickpea, Beet And Feta Salad With Lemon-Garlic Vinaigrette Beetroot
This bright and zesty salad brings together creamy feta, earthy beets, and protein-rich chickpeas tossed in a lemon-garlic vinaigrette. A simple, colorful dish perfect for lunch or a fresh side.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 medium cooked beets peeled and diced
- ½ cup crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Add chickpeas and diced beets to a large bowl. Stir gently to mix.
- Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Pour the vinaigrette over the salad and toss gently to coat.
- Add crumbled feta and give a light toss to combine.
- Sprinkle with parsley. Serve immediately or chill for up to 2 hours.