Beet Salad With Chickpeas Recipe

Prepare the Ingredients

1. Begin by washing and peeling 3 medium-sized beets. Cut the beets into bite-sized cubes. 2. Drain and rinse a can of chickpeas (about 1.5 cups). 3. Finely chop 1 small red onion. 4. Crumble 1/2 cup of feta cheese (optional for vegans). 5. Chop a handful of fresh parsley.

Cook the Beets

1. Place the cubed beets in a medium saucepan and cover with water. 2. Bring the water to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the beets are tender. 3. Drain the beets and let them cool to room temperature.

Assemble the Salad

1. In a large salad bowl, combine the cooled beets, chickpeas, chopped red onion, and parsley. 2. If using, add the crumbled feta cheese.

Prepare the Dressing

1. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 minced garlic clove, salt, and pepper to taste.

Toss and Serve

1. Pour the dressing over the salad ingredients and toss gently until everything is well coated. 2. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together. Enjoy your Beet Salad with Chickpeas!