- 1 can chickpeas (drained & rinsed)
- 1-2 cooked beets, diced
- ½ cup feta cheese, crumbled
- ½ cucumber (optional), diced
- ¼ red onion (optional), thinly sliced
- Fresh parsley or mint
Lemon Garlic Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt & black pepper
- ½ tsp honey (optional)
Step 1: Prep The BaseDrain and rinse chickpeas well. Shake off excess water so they don’t dilute the dressing later. Toss them into a large bowl. Step 2: Add The BeetsDice beets into small, even cubes. Add them to the chickpeas gently—don’t overmix yet or everything turns pink too fast (unless you like that dramatic beet effect, which honestly is kind of fun). Step 3: Fresh Crunch MomentAdd cucumber and red onion. This is where the salad starts to feel alive—crisp, juicy, a little sharp.If the onion feels too strong, soak slices in cold water for 5 minutes first. Small trick, big difference. Step 4: Make The DressingWhisk lemon juice + Dijon first, then slowly pour in olive oil. Add garlic last so it stays sharp and aromatic.Taste it. If it feels too sharp, a tiny bit of honey smooths it out nicely. Step 5: Bring Everything TogetherPour half the dressing, toss lightly, then add more only if needed. Finish with feta and fresh herbs on top.Don’t crush the feta too much—those soft chunks are part of the charm.
