Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

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

Instructions

Whisk oil, lemon juice, garlic, oregano, salt and pepper together in a large bowl. Add beets, chickpeas, carrot, feta, onion and parsley; toss to coat.

Nutrition

• Calories: 265 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0 g
• Cholestérol: 11 mg
• Sodium: 378 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 10 g
• Protéines: 9 g