Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional)
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
- In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
- Drizzle the prepared vinaigrette over the salad mixture and toss gently to coat.
- Serve immediately over a bed of greens if desired. Top with remaining feta cheese.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg