Description
Chickpea Beet and Feta Salad: A Vibrant and Nutritious Delight
Ingredients
Scale
- 3 tablespoon extra-virgin olive oil
- 2 1/2 tablespoon lemon juice
- 1 medium garlic clove, grated or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup cooked diced beets
- 1 can (15 ounce) chickpeas, rinsed and drained
- 1 medium carrot, chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, salt, and black pepper until well combined.
- Add the diced beets, rinsed and drained chickpeas, chopped carrot, crumbled feta cheese, finely chopped red onion, and fresh parsley to the bowl.
- Gently toss everything together until the ingredients are evenly coated in the lemon-garlic vinaigrette.
- The salad can be served immediately or chilled before serving. For best results, enjoy shortly after tossing to maintain freshness.
Notes
The salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 9 grams
- Cholesterol: 5 milligrams