Chickpea & Beetroot Salad with Feta

Servings: 4

Prep Time: 15 minutes

Ingredients

2 cups cooked chickpeas, drained and rinsed

2 medium cooked beetroots, diced

½ cucumber, diced

½ small red onion, finely sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 tbsp pumpkin or sunflower seeds

Dressing

3 tbsp olive oil

1½ tbsp lemon juice

1 tsp honey

1 tsp Dijon mustard

½ tsp dried oregano

Salt and black pepper, to taste

Instructions

Add chickpeas, beetroot, cucumber, red onion, parsley, and seeds to a large bowl.

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

Pour the dressing over the salad and gently toss.

Sprinkle the feta cheese over the top.

Chill for 15–20 minutes before serving, or enjoy immediately.

Tip: Add avocado or toasted walnuts for extra flavor and crunch.