Mediterranean Beet & Chickpea Salad

🥘 Ingredients

• 2 medium cooked beets, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups arugula (rocket)
• ¼ red onion, thinly sliced
• ¼ cup feta cheese, crumbled
• 1 tbsp fresh parsley, chopped

🍋 Lemon Dressing

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp lemon zest
• ½ tsp paprika
• Salt and black pepper to taste

👩‍🍳 Instructions

1️⃣ Prepare the Ingredients

• Cook the beets until tender, then let them cool.
• Peel and slice the beets into bite-sized rounds.
• Drain and rinse the chickpeas thoroughly.

2️⃣ Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, lemon zest, paprika, salt, and pepper.

3️⃣ Assemble the Salad

• Add arugula to a large serving bowl.
• Top with sliced beets, chickpeas, and red onion.

4️⃣ Add Flavor

• Drizzle the lemon dressing over the salad.
• Toss gently until everything is lightly coated.

5️⃣ Finish & Serve

• Sprinkle feta cheese and fresh parsley on top.
• Serve immediately with extra lemon wedges if desired.

❓ Q & A

Q: Can I make this salad ahead of time?
✅ Yes! Prepare everything up to a day ahead and add the dressing just before serving.

Q: Can I use canned beets?
✅ Absolutely. Just drain them well before using.

Q: What protein can I add?
✅ Grilled chicken, salmon, or quinoa are excellent additions.

🍽️ Servings: 4
🔥 Calories: Approximately 250–300 per serving.