Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients:

For the salad:

1½ cups cooked chickpeas (or 1 can, drained and rinsed)

2 medium beets, cooked and cubed

1/2 cup feta cheese, cubed or crumbled

2 tbsp fresh parsley, chopped

Salt and freshly ground black pepper to taste

For the lemon-garlic vinaigrette:

3 tbsp extra virgin olive oil

Juice of 1 lemon

1 garlic clove, minced

1 tsp Dijon mustard (optional)

Salt and pepper to taste

Instructions:

Prepare the vinaigrette:

In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard (if using), salt, and pepper until well combined.

Assemble the salad:

In a large bowl, combine the chickpeas, beets, and feta. Gently toss to mix.

Add dressing:

Pour the vinaigrette over the salad and gently toss again to coat all ingredients evenly.

Garnish and serve:

Sprinkle with fresh parsley and a final pinch of black pepper. Serve chilled or at room temperature.