Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Step 1: Make the Dressing

1. In a small bowl or jar, whisk together:
   • Olive oil
   • Lemon juice & zest
   • Garlic
   • Dijon mustard
   • Salt & pepper
2. Mix until well combined and emulsified. Set aside.

Step 2: Build the Salad

1. In a large bowl, combine:
   • Chickpeas
   • Diced beets
   • Red onion
   • Feta cheese
   • Parsley
2. Drizzle with the lemon-garlic vinaigrette and toss gently to coat.
3. Optional: Add greens and toss again lightly.

Storage:

• Keeps well in the fridge for up to 3 days
• Best served chilled or room temperature

Pro Tips:

• Roast your own beets for deeper flavor: 400°F for 40–45 minutes, wrapped in foil.
• Add toasted walnuts or pumpkin seeds for crunch.
• For extra protein, top with grilled chicken or hard-boiled eggs.