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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 ½ tablespoons lemon juice
  • 1 medium clove garlic, grated
  • ½ teaspoon dried oregano
  • ¼ teaspoon plus ⅛ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups diced cooked beets (about 8 ounces)
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 1 medium carrot, chopped
  • ⅓ cup crumbled feta cheese
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh parsley
Steps
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