Chickpea Salad With Beets & Feta
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.
6
servings
20
minutes
00
minutes
-
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
- 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.
- 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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