Ingredients
For the salad
1 can chickpeas, drained and rinsed
2 cups cooked beets, chopped
1 cup feta cheese, crumbled
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
For the vinaigrette
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
salt, to taste
pepper, to taste
Instructions
1-Combine chickpeas, beets, feta cheese, red onion,: Combine chickpeas, beets, feta cheese, red onion, and parsley in a large bowl.
2-Whisk together olive oil, lemon juice, garlic,: Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl to create a quick vinaigrette.
3-Pour the vinaigrette over the salad and: Pour the vinaigrette over the salad and toss gently to combine.
4-Chill in the fridge for about 30: Chill in the fridge for about 30 minutes before serving, or enjoy it freshly tossed.
Last Step:
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- Cook Time: 0 min
- Method: no_cook