Recipes
Beet, Chickpea & Feta Lemon Salad
Uses: sliced beets, garbanzo beans, feta, grape tomatoes, lemon
Ingredients:
- 1/2 cup sliced beets, drained and cut into bite-size pieces
- 1/2 cup garbanzo beans, rinsed and drained
- 1/3 cup grape tomatoes, halved
- 2 tablespoons crumbled feta
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Pat the drained beets lightly with a paper towel so the salad does not become watery.
- Combine beets, chickpeas, tomatoes, and feta in a bowl.
- Whisk lemon juice and oil with oregano, black pepper, and a small amount of salt.
- Toss gently and let the salad stand for 5 minutes before serving.
Good for: A colorful Mediterranean-inspired salad with earthy beets, chickpeas, feta, and bright lemon.
Optional: Serve with toasted wheat bread or spoon over couscous.