Ingredients
Salad Ingredients
- 4 small pre-cooked beets 18 oz or 500 grams, drained
- 1 can chickpeas/garbanzo beans 14 oz or 400 grams, drained and rinsed
- 1 small jar of marinated artichokes 10oz or 280 grams jar, 6 oz or 170 grams when drained, drained
- 6 oz 170 grams feta cheese
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tbsp olive oil or oil of choice
- 1 tbsp finely chopped/minced parsley
Tahini Sauce/Salad Dressing
- 4 tbsp tahini paste
- 2 tbsp freshly squeezed lemon juice
- 1 small garlic clove
- 4 tbsp ice-cold water
- 1/4 tsp of kosher salt
Instructions
- To a non-stick pan, over medium heat, add 1 tbsp of olive oil and the chickpeas (garbanzo beans), salt, pepper, cumin, and garlic powder.
- Toast the chickpeas and spices in the pan for about 5-6 minutes until toasted/browned to your preference.
- Once the chickpeas are done, transfer them to a plate to cool down while working on the rest of the salad.
- Chop the cooked beets, marinated artichokes, and feta into bite-sized pieces. You can also use crumbled feta.
- Once the chickpeas have cooled down, combine all the ingredients in a large serving bowl.
- Top with about 1/4 cup of tahini sauce and fresh parsley. Serve the remaining tahini sauce on the side so people can add more to their liking.
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.