🥗 Beet, Chickpea & Feta Salad

📝 Ingredients (Serves 4–6)

Salad:

• 3 medium cooked beets, diced (roasted or boiled)

• 1 (15 oz) can chickpeas, drained & rinsed

• ½ small red onion, thinly sliced

• ½ cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh mint (optional but delicious)

• ¼ cup toasted walnuts (optional)

Lemon Dressing:

• 3 tbsp olive oil

• 1½ tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey (optional)

• ½ tsp salt

• ¼ tsp black pepper

👩‍🍳 Instructions

1️⃣ Prep the Beets

If roasting fresh:

• Wrap in foil and roast at 400°F (200°C) for 45–60 minutes until tender.

• Cool, peel, and dice.

(You can also use store-bought cooked beets for convenience.)

2️⃣ Make Dressing

Whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.

3️⃣ Assemble

In a large bowl combine:

• Beets

• Chickpeas

• Red onion

• Herbs

Pour dressing over and toss gently.

4️⃣ Finish

Top with feta and walnuts just before serving.

🍽 Serving Ideas

• As a light lunch with pita

• Side dish for grilled chicken or salmon

• On top of mixed greens

• Stuffed into wraps

❓ Q & A

❓ Can I make this ahead?

Yes! It actually tastes better after chilling 1–2 hours. Add feta just before serving.

❓ Can I make it vegan?

Yes — skip feta or use a plant-based version.

❓ How long does it last?

Up to 4 days in the fridge (store airtight).

❓ Can I add grains?

Absolutely! Try:

• Quinoa

• Farro

• Couscous

❓ Can I use canned beets?

Yes, just drain well and pat dry to avoid excess liquid.