Mediterranean Chickpea, Beet & Feta Salad

Prep Time: 15 minutes

Cook Time: 40 minutes (if roasting fresh beets)

Total Time: 55 minutes

Servings: 4

Ingredients

* 2 cups cooked chickpeas, drained and rinsed

* 2 medium cooked beets, peeled and diced

* 150 g (5 oz) feta cheese, cubed

* ¼ cup fresh parsley, chopped

* 2 tbsp extra virgin olive oil

* 1 tbsp lemon juice

* 1 tsp red wine vinegar

* 1 small garlic clove, minced

* ½ tsp dried oregano

* ¼ tsp ground cumin (optional)

* Salt and freshly ground black pepper, to taste

* 1 tsp sesame seeds or pumpkin seeds (optional, for garnish)

Instructions

1. If using fresh beets, wrap them in foil and roast at 400°F (200°C) for 40–50 minutes until tender. Cool, peel, and dice.

2. In a large bowl, combine the chickpeas, diced beets, and chopped parsley.

3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, salt, and black pepper.

4. Pour the dressing over the salad and toss gently until everything is evenly coated.

5. Fold in the feta cubes carefully to keep them intact.

6. Garnish with extra parsley, a drizzle of olive oil, cracked black pepper, and sesame or pumpkin seeds if desired.

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

Serving Suggestions:

Serve as a light lunch, alongside grilled chicken or fish, or with warm pita bread for a complete Mediterranean meal.