Greek Chickpea Chop Salad with Pink Beets & Feta

This Greek salad is inspired by the classic chop, but even before peak tomato season, you can still enjoy a pop of color. To round it out, serve with warm pita bread and hummus.

What You Get

Chickpeas (garbanzo beans)

Marinated Chioggia beets (see note below)

Dried figs

Kalamata olives

Red wine vinaigrette

Romaine lettuce

Toasted almonds

Feta cheese

What You’ll Need

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

Rinse and drain the chickpeas. Cut the beets into bite-size pieces. Slice ½ cup of the dried figs. Drain and roughly chop the olives. In a bowl, combine the chickpeas, beets, figs, and olives. Drizzle with half of the vinaigrette, season with a pinch of salt, and turn to coat. Set aside and let marinate.

Step 2

Slice the romaine. Add it to the bowl with the chickpea mixture, and toss to combine. Season to taste with more dressing or salt. Roughly chop the toasted almonds.

Step 3

Heap the salad on plates, sprinkle with the almonds, and crumble the feta over. Grind with pepper and serve.

Note: Due to seasonal availability, you may receive another variety of beets