Description
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
2 medium beets, roasted and diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup walnuts, toasted and chopped
For the Lemon-Garlic Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and black pepper. Set aside.
In a large bowl, combine chickpeas, roasted beets, feta cheese, red onion, parsley, and toasted walnuts.
Drizzle the lemon-garlic vinaigrette over the salad and toss gently to combine.
Serve immediately or let sit for 10 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 40 minutes (if roasting beets), Total Time: 50 minutes, Kcal: 280 per serving, Servings: 4
