Ingredients
- 1 can (400 g) chickpeas, drained & rinsed
- 2 medium beets, cooked & diced (roasted or boiled)
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely sliced
- 2 tablespoons fresh parsley or dill, chopped
- Optional add-ins: arugula, cucumber, or walnuts
Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon honey or maple syrup (optional)
- Salt & black pepper to taste
Instructions
- In a large bowl, combine chickpeas, beets, red onion, and herbs.
- Whisk together olive oil, lemon juice, honey, salt, and pepper.
- Pour dressing over the salad and gently toss.
- Sprinkle with crumbled feta (and walnuts if using).
- Chill 10–15 minutes before serving for best flavor.
Why you’ll love it
- High protein + fiber
- Great for weight-friendly meals
- Perfect as a light lunch or side dish
