Description
A bright and tangy salad featuring creamy chickpeas, roasted beets, and crumbled feta, all tied together with an olive oil-balsamic dressing.
Ingredients
- 2 cups cooked chickpeas (canned, rinsed and drained, or home-cooked)
- 2 medium beets, roasted and diced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh herbs (parsley, mint, or basil), chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Optional: additional herbs or extra feta for garnish
Instructions
- Prepare the beets and chickpeas by ensuring beets are diced and chickpeas are rinsed.
- Crumble the feta and chop the herbs into small pieces.
- Combine the chickpeas, diced beets, feta, and herbs in a large bowl.
- Whisk the olive oil, balsamic vinegar, salt, and pepper together until emulsified.
- Toss the salad with the dressing and adjust seasoning to taste.
- Rest the salad in the fridge for 30-60 minutes or serve immediately.
Notes
Great for meal prep; keeps well and tastes better after a short chill. Use room temperature chickpeas to prevent melting feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean