Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups roasted or canned beets, diced
- ½ cup feta cheese, crumbled
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley or mint, chopped
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 tablespoon honey
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) if using fresh beets. Wrap them in foil and roast for about 45 minutes or until tender. Cool, peel, and dice.
- Drain and rinse your canned chickpeas. Toss them into a large salad bowl.
- Dice the cucumbers, halve the cherry tomatoes, and prepare any fresh herbs you’re using.
- In a small bowl, whisk together lemon juice, minced garlic, honey, olive oil, salt, and pepper. Adjust to taste.
- Add the diced beets, chopped vegetables, and crumbled feta to the bowl with chickpeas and drizzle the vinaigrette on top. Toss gently to combine.
- If time allows, let the salad sit in the fridge for about 30 minutes to meld flavors.
Notes
For a dairy-free version, omit the feta or use a plant-based alternative. Feel free to customize with additional ingredients like jalapeños or pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: No Cooking (if using canned beets)
- Cuisine: Mediterranean
- Diet: Vegetarian