Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 medium cooked beets, peeled and diced

½ cup crumbled feta cheese

¼ cup olive oil

2 tbsp lemon juice

1 garlic clove, minced

1 tbsp honey (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (optional)

Instructions:

In a large bowl, combine the chickpeas, diced beets, and feta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, honey (if using), salt, and pepper.

Pour the vinaigrette over the salad and toss gently to coat without breaking the beets.

Top with chopped parsley and serve immediately, or chill for 20–30 minutes for deeper flavor.