Ingredients

Scale

For the Salad: 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained thoroughly

1.5 cups (about 2–3 medium) pre-cooked beets, peeled and diced into small cubes

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

For the Zesty Dressing: 3 tablespoons extra virgin olive oil

2 tablespoons lemon juice, freshly squeezed

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon dried oregano

1/4 teaspoon salt (or to taste)

1/8 teaspoon black pepper (or to taste), freshly ground

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Instructions

1. 1. Prepare Your Salad Components: Rinse and drain the chickpeas; pat dry. Dice the beets into small cubes. Finely dice the red onion. Chop the parsley and cilantro. Crumble the feta if needed.

2. 2. Whisk the Zesty Dressing: In a small bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Whisk until well combined and slightly emulsified. Taste and adjust seasonings.

3. 3. Combine & Toss: In a large bowl, add the chickpeas, beets, red onion, parsley, and cilantro.

4. 4. Dress the Salad: Pour the dressing over the salad ingredients and gently toss until evenly coated.

5. 5. Add the Feta & Serve: Gently fold in the crumbled feta cheese. Serve immediately or chill for 15-30 minutes to let flavors meld.

Notes

For best results, rinse and dry chickpeas thoroughly. Use fresh lemon juice for brightness. Taste dressing before adding. Add feta last to preserve texture. Salad tastes even better after chilling. Store in an airtight container in the fridge for 3-4 days. No reheating needed. For vegan option, use dairy-free feta or omit cheese and add nutritional yeast. Add nuts or seeds for crunch. Great for meal prep.

Author: Charlotte Johnson
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean-inspired
Diet: Vegetarian, Gluten-Free

Nutrition

Serving Size: 1 serving (approx. 1.5 cups)
Calories: 290
Sugar: 8g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 11g
Cholesterol: 17mg