Chickpea, Beet & Feta Salad
Dish up this vibrant chickpea, beet, and feta salad, and savor every bite! It’s not just a fantastic side but also a refreshing light meal.
Equipment
- vegetable peeler
Ingredients
- 15.5 oz beets (canned)
- 15.5 oz chickpeas/ garbanzo beans (canned)
- 1-2 Tbsp fresh dill
- 1 cucumber (medium sized)
- 15 cherry tomatoes
- ½ cup feta cheese (crumbled)
- 1 shallots (optional)
- 1 lemon (wedge)
- 1 Tbsp olive oil
- ¼ tsp freshly ground pepper (to taste)
Instructions
- Drain and rinse the chickpeas and set aside.
- Drain the beets and dice them into small pieces. Set aside. If using, dice a shallot and set it aside.
- Slice the cherry tomatoes in half and set aside.
- Gently peel away the waxy skin of the cucumber with a vegetable peeler or sharp knife.
- * For complete instructions with visuals on how to peel a cucumber, please refer to the link- How To Peel A Cucumber- By: How To Cook Like Your Grandmother
- Cut the cucumber in half. Using a spoon, gently scoop out the seeds from the inside and discard them. Then, dice the cucumber into small pieces.
- Add chickpeas, diced beets, cucumber, shallots (if you like!), halved cherry tomatoes, and crumbled feta cheese to a bowl. Squeeze fresh lemon juice over it all, drizzle with a tablespoon of olive oil, and finish with freshly ground pepper and a sprinkle of vibrant dill. Enjoy every bite!
Notes
- The salad can be stored in the refrigerator for up to 3 days.
- Consider using just half the amount of beets.
Nutrition
Calories: 166kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 409mg | Potassium: 526mg | Fiber: 6g | Sugar: 7g | Vitamin A: 337IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
