Chickpea Beet and Feta Salad for 4 Servings - Just My Kitchen

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cooked beets, diced into 1/2-inch cubes
• 1/2 cup feta cheese, crumbled
• 1/4 small red onion, shaved into thin half-moons
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 small clove garlic, grated into a paste
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper