Beet, Chickpea & Feta Salad

Beet, Chickpea & Feta Salad

Ingredients

• 2 cups cooked beets, peeled and diced
  (roasted or boiled; fresh or vacuum-packed both work)

• 1½ cups cooked chickpeas (1 can, drained and rinsed)

• ¾ cup feta cheese, cut into small cubes

• ¼ cup fresh parsley, finely chopped
  (optional: add a little dill or mint)

• 2 tbsp olive oil

• 1–2 tbsp fresh lemon juice (to taste)

• 1 small garlic clove, minced (optional)

• Salt & black pepper, to taste

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Optional Add-Ins

• Red onion, finely chopped

• Cucumber, diced

• Toasted walnuts or pumpkin seeds

• A pinch of cumin or za’atar

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Instructions

1. Prepare the beets
   If using fresh beets, roast or boil until tender, cool, then dice.

2. Combine the base
   In a large bowl, gently mix the beets and chickpeas.

3. Add feta & herbs
   Fold in the feta cubes and chopped parsley.

4. Make the dressing
   Whisk olive oil, lemon juice, garlic (if using), salt, and pepper.

5. Toss gently
   Pour dressing over the salad and toss carefully so the feta stays chunky.

6. Taste & adjust
   Add more lemon, salt, or pepper if needed.