Description
A vibrant and nourishing salad combining earthy roasted beets, protein-rich chickpeas, and creamy feta, dressed with a zesty lemon-garlic vinaigrette.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, cooked and diced
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, gently mix the chickpeas, diced beets, and crumbled feta together until combined.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until slightly emulsified.
- Pour the vinaigrette over the chickpea, beet, and feta mixture and toss gently.
- Sprinkle fresh parsley over the top and serve immediately or allow to sit briefly for the flavors to meld.
Notes
This salad can be stored in the fridge for up to 2 days. Dress just before serving to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg