ClosePhoto:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn EvansActive Time:20 minsTotal Time:20 minsServings:4Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn EvansCook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2 1/2tablespoonslemon juice1mediumclove garlic, grated1/2teaspoondried oregano1/4teaspoonplus1/8teaspoonsalt1/4teaspoonground pepper2cupsdiced cooked beets(about8ounces)115-ounce canno-salt-added chickpeas, rinsed1mediumcarrot, chopped1/3cupcrumbledfeta cheese1/4cupfinely choppedred onion1/4cup choppedfresh parsleyDirectionsWhisk 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 EvansNutrition InformationServing Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mgEatingWell.com, June 2024Rate ItPrint

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Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

a recipe photo of the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

Active Time:20 minsTotal Time:20 minsServings:4Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn EvansCook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2 1/2tablespoonslemon juice1mediumclove garlic, grated1/2teaspoondried oregano1/4teaspoonplus1/8teaspoonsalt1/4teaspoonground pepper2cupsdiced cooked beets(about8ounces)115-ounce canno-salt-added chickpeas, rinsed1mediumcarrot, chopped1/3cupcrumbledfeta cheese1/4cupfinely choppedred onion1/4cup choppedfresh parsleyDirectionsWhisk 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 EvansNutrition InformationServing Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mgEatingWell.com, June 2024Rate ItPrint

Active Time:20 minsTotal Time:20 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:20 mins

Total Time:

Servings:4

Servings:

4

the ingredients to make the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2 1/2tablespoonslemon juice1mediumclove garlic, grated1/2teaspoondried oregano1/4teaspoonplus1/8teaspoonsalt1/4teaspoonground pepper2cupsdiced cooked beets(about8ounces)115-ounce canno-salt-added chickpeas, rinsed1mediumcarrot, chopped1/3cupcrumbledfeta cheese1/4cupfinely choppedred onion1/4cup choppedfresh parsley

Cook Mode(Keep screen awake)

Ingredients

3tablespoonsextra-virgin olive oil

2 1/2tablespoonslemon juice

1mediumclove garlic, grated

1/2teaspoondried oregano

1/4teaspoonplus1/8teaspoonsalt

1/4teaspoonground pepper

2cupsdiced cooked beets(about8ounces)

115-ounce canno-salt-added chickpeas, rinsed

1mediumcarrot, chopped

1/3cupcrumbledfeta cheese

1/4cupfinely choppedred onion

1/4cup choppedfresh parsley

DirectionsWhisk 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 EvansNutrition InformationServing Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mgEatingWell.com, June 2024

Directions

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 EvansNutrition InformationServing Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mg

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.

a photo of the Chickpea Beet & Feta Salad

Nutrition InformationServing Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mg

Nutrition Information

Serving Size: about 1 cupCalories 257, Fat 15g, Saturated Fat 3g, Cholesterol 11mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 8g, Fiber 7g, Sodium 467mg, Potassium 507mg

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

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