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Chickpea Salad With Beets & Feta

Monday, May 8, 2023 8:05

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Beets are in season and after a hosting a recent Greek Supper Club, I found myself with a some extra cooked beets.

I’ve always enjoyed beets, they are high in vitamin B, reduce the possibility of heart disease and stroke. Eat your beets people!

This salad is easy – basically dump and mix. Like any recipe, you can adjust the amounts in the ingredients. I find that wine vinegar and garlic are a good balance to beets’ natural sweetness. It’s about balance in flavours.

Chickpea Salad With Beets and FetaRecipe by Peter MinakiCourse: Featured, saladDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 can of chickpeas (about 2 cups)
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
1 clove of minced garlic
1/3 cup pitted Kalamata olives, sliced
approx. 1/2 cup crumbled Feta
1 1/2 cups peeled and diced cooked beets
1/2 cup extra virgin olive oil
1 tsp. Dijon mustard
1/4 cup red wine vinegar
sea salt and fresh ground pepper to taste
1/4 cup chopped fresh dill

Directions

Open your can of chickpeas and empty into a strainer. Once all the liquid has drained, transfer to a large bowl.
Add the remaining ingredients, toss until combined.
Taste, adjust ingredients to taste.
Serve immediately or cover and place in the fridge until ready to serve.
Keeps in the fridge for 1 week.

Notes

How to cook beets: I like roasting beets by rubbing them with a little oil, place in a pan and cover with foil and placing them in a preheated 400F oven for 1 hour or until fork tender.
To peel beets: once cooled, use a butter knife to peel the skins off.

The post Chickpea Salad With Beets & Feta first appeared on Kalofagas.ca.

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