Chickpea Beet and Feta Salad with Lemon Garlic Vinaigrette

Step 1

Drain and rinse the chickpeas thoroughly under cold water.

Step 2

Dice cooked beets into bite-sized pieces.

Step 3

Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness.

Step 4

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

Step 5

In a large bowl, combine chickpeas, beets, carrot, onion, and parsley.

Step 6

Drizzle with lemon-garlic vinaigrette and toss gently.

Step 7

Add feta and mix lightly to keep texture intact.

Step 8

Chill for 15–20 minutes before serving for best flavor.