Chickpea Beet Feta Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 medium cooked beets, peeled and diced

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons lemon juice
05 - 1 clove garlic, minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Finishing Touches

08 - 1/2 cup crumbled feta cheese
09 - Fresh parsley, chopped (optional)

# Instructions:

01 - Place the drained chickpeas and diced cooked beets in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until well emulsified.
03 - Pour the vinaigrette over the chickpeas and beets. Toss gently until evenly coated.
04 - Add crumbled feta cheese to the salad and toss gently to combine, being careful not to break up the cheese too much.
05 - Sprinkle with chopped fresh parsley if desired. Serve immediately or refrigerate until ready to enjoy.

# Notes:

01 - Store salad in an airtight container and refrigerate for up to 2 days.
02 - Enhance texture and nutrition by adding diced avocado, cooked quinoa, or toasted walnuts.
03 - Both canned and roasted beets work well for this preparation.

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