Ingredients
- 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 olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced (or grated)
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, honey, Dijon, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine chickpeas, diced beets, and crumbled feta.
- Dress & toss: Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Garnish & serve: Sprinkle with parsley (if using). Chill for 15 minutes for best flavor, or serve immediately.
✅ Tips:
- Use roasted beets for extra flavor and sweetness.
- Add arugula or spinach to turn it into a leafy salad.
- Walnuts, almonds, or pumpkin seeds add a great crunch
