Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 2 medium roasted beets peeled and diced into 1/2-inch cubes
• 1/2 cup feta cheese crumbled
• 1/4 cup red onion finely diced
• 1/4 cup fresh flat-leaf parsley chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt to taste
• 1/4 tsp black pepper freshly cracked