This chickpea, beet & feta salad is a vibrant blend of flavors and textures, marrying the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing. If you have the time, you can roast or steam your own beets or, to keep prep fast and simple, opt for precooked beets found in the produce section of well-stocked grocery stores. Ingredients - 3 tablespoons extra-virgin olive oil - 2 1/2 tablespoons lemon juice - 1 medium clove garlic, grated - 1/2 teaspoon dried oregano - 1/4 teaspoon plus 1/8 teaspoon salt - 1/4 teaspoon ground pepper - 2 cups diced cooked beets (about 8 ounces) - 1 15-ounce can no-salt-added chickpeas, rinsed - 1 medium carrot, chopped - 1/3 cup crumbled feta cheese - 1/4 cup finely chopped red onion - 1/4 cup chopped fresh parsley Directions: Whisk oil, lemon juice, garlic, oregano, salt and pepper together in a large bowl. Add beets, chickpeas, carrot, feta, onion and parsley; toss to coat. To access the recipe on our website, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video.
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