Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 medium beets, cooked and diced (about 1 cup diced)
- 4 ounces feta cheese, crumbled
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Step 1: In a medium bowl, combine the rinsed and drained chickpeas, diced beets, crumbled feta cheese, red onion, parsley, and mint. Gently toss to combine.
- Step 2: In a small bowl, whisk together the olive oil and lemon juice. Add a small pinch of salt and freshly ground black pepper to taste.
- Step 3: Pour the lemon-garlic vinaigrette over the chickpea and beet mixture.
- Step 4: Gently toss again to ensure all the ingredients are evenly coated with the dressing.
- Step 5: Taste and adjust seasoning as needed, adding more lemon juice, olive oil, salt, or pepper to your preference.
- Step 6: Serve immediately or chill for later. The salad tastes even better after the flavors have had a chance to meld for a little while.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes after making, allowing the flavors to fully meld.
- This salad is best enjoyed cold or at room temperature; reheating may result in a mushy texture.
- Serve this vibrant salad alongside grilled chicken or fish for a complete and satisfying meal.
- To enhance the sweetness of the beets, roast them instead of boiling them for a deeper, earthier flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American