Chef Chris Prosperi shares his favorite recipe for chickpea, beet and feta salad.
This recipe makes four side servings.
Ingredients
- One 19-ounce can of chickpeas, drained and rinsed
- 2 cups beets, roasted or boiled, then chopped
- 1 English cucumber, chopped
- ¼ cup parsley, chopped
- ½ cup feta cheese, crumbled
- ½ cup cider vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
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- Combine all ingredients in a large mixing bowl. Mix thoroughly.
- Let sit for five minutes, then serve.
