![a recipe photo of the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette](https://cdn.statically.io/img/www.eatingwell.com/thmb/3fN18kH674YrjkIzIo3RY8sOUAo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-chickpea-beet-and-feta-salad-with-lemon-garlic-vinaigrette-hero-6835-317a8f65e51c40b2a615a5c9f45bf59f.jpg)
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
![the ingredients to make the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette](https://www.eatingwell.com/thmb/kH7o5ybv_m96kLvy_QSzm1KTyIg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-chickpea-beet-and-feta-salad-with-lemon-garlic-vinaigrette-ingredients-6644-0b83420bf1b649cfb25fda8c4e9d0a46.jpg)
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Ingredients
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3 tablespoons extra-virgin olive oil
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2 1/2 tablespoons lemon juice
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1 medium clove garlic, grated
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1/2 teaspoon dried oregano
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1/4 teaspoon plus 1/8 teaspoon salt
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1/4 teaspoon ground pepper
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2 cups diced cooked beets (about 8 ounces)
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1 15-ounce can no-salt-added chickpeas, rinsed
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1 medium carrot, chopped
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1/3 cup crumbled feta cheese
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1/4 cup finely chopped red onion
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1/4 cup chopped fresh parsley
Directions
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Whisk oil, lemon juice, garlic, oregano, salt and pepper together in a large bowl. Add beets, chickpeas, carrot, feta, onion and parsley; toss to coat.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Nutrition Information
Serving Size: about 1 cup
Calories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mg
EatingWell.com, June 2024