Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Chickpea, Beet & Feta Salad with Lemon-Garlic VinaigretteIngredients:For the salad:1½ cups cooked chickpeas (or 1 can, drained and rinsed)2 medium beets, cooked and cubed1/2 cup feta cheese, cubed or crumbled2 tbsp fresh parsley, choppedSalt and freshly ground black pepper to tasteFor the lemon-garlic vinaigrette:3 tbsp extra virgin olive oilJuice of 1 lemon1 garlic clove, minced1 tsp Dijon mustard (optional)Salt and pepper to tasteInstructions:Prepare the vinaigrette:In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard (if using), salt, and pepper until well combined.Assemble the salad:In a large bowl, combine the chickpeas, beets, and feta. Gently toss to mix.Add dressing:Pour the vinaigrette over the salad and gently toss again to coat all ingredients evenly.Garnish and serve:Sprinkle with fresh parsley and a final pinch of black pepper. Serve chilled or at room temperature.