Instructions:
- Prepare the Dressing: In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, Dijon mustard, sweetener (if using), salt, and pepper. Seal the jar and shake vigorously until the dressing is well emulsified and slightly thickened. Set aside.
- Prepare Salad Components: Ensure the chickpeas are thoroughly drained and patted dry. Dice the cooked beets into uniform, bite-sized cubes. Thinly slice the red onion. Chop the fresh parsley.
- Combine the Base: In the large mixing bowl, gently combine the drained chickpeas, diced beets, sliced red onion, and chopped parsley.
- Dress the Salad: Pour about two-thirds of the prepared vinaigrette over the salad mixture. Toss very gently to coat everything without crushing the ingredients.
- Add the Feta: Gently fold in the crumbled feta cheese last. Taste the salad and add more dressing, salt, or pepper if needed.
- Rest and Serve: For best flavour infusion, allow the salad to sit at room temperature for 10–15 minutes before serving. Serve immediately.