Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette | Thakore Family Recipes | Umami

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 medium clove garlic, grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 cups cooked diced beets (about 8 ounces)
• 1 15-ounce can no-salt-added chickpeas, rinsed
• 1 medium carrot, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley