Description
A colorful, fresh, and satisfying chickpea, beet, and feta salad combining earthy, creamy, and tangy flavors in a quick and nutritious dish.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 medium beets (about 250 g), cooked and diced
- 1/2 cup (75 g) feta cheese, crumbled
- 1/4 cup (40 g) red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the beets by boiling or roasting until tender, then cool, peel, and dice them.
- In a large bowl, combine chickpeas, diced beets, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle crumbled feta on top and lightly toss before serving.
Notes
- Use canned beets for a quicker preparation.
- Let the salad sit for a few hours to enhance flavor.
- Add cucumber or avocado for extra texture.
- Substitute feta with goat cheese or plant-based cheese if desired.
- Ensure beets are well-drained to avoid excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
