Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups cooked beets, diced into 1/2-inch cubes
  • 0.5 cup feta cheese, crumbled
  • 0.25 small red onion, shaved into thin half-moons
  • 0.5 cup fresh flat-leaf parsley, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • 1 small clove garlic, grated into a paste
  • 0.5 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. In a large glass mixing bowl, combine the freshly squeezed lemon juice, grated garlic paste, and shaved red onions. Allow to sit for 5 minutes to macerate and mellow the onion's flavor.
  2. Whisk the extra virgin olive oil, dried oregano, sea salt, and black pepper into the onion mixture until emulsified.
  3. Add the drained chickpeas and chopped flat-leaf parsley to the bowl. Toss thoroughly to ensure the chickpeas are completely coated in the dressing, which creates a barrier for the beets.
  4. Gently fold in the diced beets and crumbled feta cheese. Mix very lightly to prevent the beet juice from staining the entire salad magenta, then serve immediately.