Roasted Beet and Chickpea Salad with Feta

Earthy, tangy, and holds up well in the fridge.

*Recipe – Serves 3-4*

*Ingredients:*

– *Beets*: 3 medium, roasted and diced

– *Chickpeas*: 1 can, 15 oz, rinsed, drained, patted dry

– *Feta cheese*: 4 oz, cubed

– *Fresh parsley*: ¼ cup, chopped

– *Olive oil*: 3 tbsp

– *Lemon*: 1 large, juiced

– *Garlic*: 1 clove, minced

– *Salt & pepper*: To taste

*Instructions:*

1. *Roast beets*: Wrap whole beets in foil and roast at 400°F for 45-60 min until tender. Let cool, peel, and dice into 1-inch cubes. If you’re short on time, use pre-cooked beets from the store.

2. *Prep chickpeas*: Pat chickpeas dry so they soak up the dressing better. Toss with 1 tbsp olive oil, salt, and pepper.

3. *Make dressing*: Whisk remaining olive oil, lemon juice, garlic, salt, and pepper in a bowl.

4. *Assemble*: In a large bowl, combine beets, chickpeas, feta, and parsley. Pour dressing over and toss gently so the feta doesn’t break up too much.

5. *Rest*: Let it sit 10-15 min before serving so flavors blend.

*Tip*: Roast chickpeas 10 min in the oven at 400°F if you want them a bit crispy.

*Storage*: Keeps 3-4 days in the fridge. The beets will stain everything red, but it still tastes great.