Chickpea, Beet & Feta Salad with Lemon Garlic Vinaigrette

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
½ cup feta cheese, diced or crumbled
¼ cup fresh parsley, chopped
Salt & freshly ground black pepper, to taste

Lemon-Garlic Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp honey or maple syrup (optional)
½ tsp Dijon mustard (optional)
Pinch of salt & pepper

Directions

Roast or boil your beets until tender.

To roast: Wrap in foil, bake at 400°F (200°C) for 40–50 minutes, then peel.

To boil: Simmer whole beets in salted water for 30–40 minutes, peel after cooling slightly.

Once cooled, dice into bite-sized cubes.

In a small bowl, whisk together olive oil, lemon juice, garlic, honey/maple syrup, Dijon, salt, and pepper.

Taste and adjust seasoning as needed—more lemon for tang, more honey for sweetness, or more garlic for punch.

In a large bowl, combine the chickpeas, beets, feta cheese, and parsley.

Pour the lemon-garlic vinaigrette over the top.

Toss gently to coat without breaking up the feta too much.

Transfer to a serving dish and sprinkle with extra parsley or cracked black pepper for garnish.

Serve immediately or chill for 20–30 minutes for a refreshing, cold salad.