Prepare the Salad Base
In a large bowl, combine:
Chickpeas
Diced cooked beets
Red onion (if using)
Parsley
Make the Vinaigrette
In a small bowl or jar, whisk together:
Olive oil
Lemon juice
Minced garlic
Dijon mustard
Honey (optional)
Salt & pepper
Taste and adjust seasoning as needed.
Dress the Salad
Pour the vinaigrette over the chickpea-beet mixture. Toss gently to combine—beets may tint everything pink (normal and beautiful!).
Add the Feta
Sprinkle the crumbled feta over the top. Gently fold it in.
Chill or Serve Immediately
For best flavor, let the salad sit 15–20 minutes.
Keeps well in the fridge for up to 3–4 days (add feta fresh if you prefer).
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