Description
A colorful and nutritious salad featuring chickpeas, beets, and feta cheese, making it a perfect weeknight dinner or lunch option.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium beets, cooked and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Combine the chickpeas, diced beets, feta cheese, red onion, and parsley in a large bowl.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 15 minutes before serving.
Notes
This salad tastes even better the next day, so feel free to prepare it in advance! Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg