Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

 

Ingredients:

For the salad:

• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium beets, cooked and cubed
• 1/2 cup feta cheese, cubed or crumbled
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

For the lemon-garlic vinaigrette:

• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the vinaigrette:
   In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard (if using), salt, and pepper until well combined.
2. Assemble the salad:
   In a large bowl, combine the chickpeas, beets, and feta. Gently toss to mix.
3. Add dressing:
   Pour the vinaigrette over the salad and gently toss again to coat all ingredients evenly.
4. Garnish and serve:
   Sprinkle with fresh parsley and a final pinch of black pepper. Serve chilled or at room temperature.