A vibrant, refreshing, protein-packed salad with tangy, savory, and earthy flavors. Perfect for lunch, meal prep, or a colorful side dish!
🥗 Ingredients
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced (roasted or boiled)
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley (optional but recommended)
- ¼ cup red onion, finely diced (optional)
For the Lemon-Garlic Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1–2 garlic cloves, minced
- ½ teaspoon Dijon mustard (optional, helps emulsify)
- Salt & pepper to taste
👩🍳 Instructions
-
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until smooth. -
Combine the Salad:
In a large bowl, add chickpeas, diced beets, feta, parsley, and red onion (if using). -
Dress the Salad:
Pour the vinaigrette over the salad and gently toss to combine. Beets will color everything slightly — that’s normal and beautiful! -
Taste & Adjust:
Add more lemon, salt, or pepper as needed. -
Chill or Serve:
This salad tastes even better after 20–30 minutes in the fridge as the flavors meld.
📝 Tips
- Want extra crunch? Add toasted walnuts or pumpkin seeds.
- Prefer it creamy? Mix in 1 tablespoon Greek yogurt to the dressing.
- Serving warm? Toss chickpeas in a warm pan for 2–3 minutes before mixing.
