Ingredients
For the salad
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 2 medium cooked beets (beetroot), peeled and diced
• ½ cup feta cheese, cubed or crumbled
• 2 tbsp fresh parsley, finely chopped
• Freshly ground black pepper, to taste
For the lemon-garlic vinaigrette
• ¼ cup extra-virgin olive oil
• Juice of 1 lemon (about 2–3 tbsp)
• 1 small garlic clove, finely minced or grated
• Salt, to taste
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👩🍳 Instructions
1️⃣ Prepare the base
• In a large bowl, combine the chickpeas and diced beets.
2️⃣ Add the feta
• Gently fold in the feta cheese to avoid breaking it up too much.
3️⃣ Make the dressing
• In a small bowl or jar, whisk together olive oil, lemon juice, garlic, and salt until well combined.
4️⃣ Dress the salad
• Pour the vinaigrette over the salad.
• Toss gently until everything is evenly coated.
5️⃣ Finish & serve
• Sprinkle with chopped parsley and black pepper.
• Taste and adjust salt or lemon if needed.
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✅ Tips & Variations
• Add red onion or green onions for extra bite
• Sprinkle walnuts or sunflower seeds for crunch
• Serve chilled or at room temperature
• Keeps well in the fridge for up to 2 days