Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

• doses: 4 servings
• tempo total: 20 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 265 kcal
• Gordura Total: 15 g
• Gordura Saturada: 3 g
• Gordura Insaturada: 10 g
• Gordura Trans: 0 g
• Colesterol: 11 mg
• Sódio: 378 mg
• Carboidratos Totais: 27 g
• Fibra Alimentar: 7 g
• Açúcares Totais: 10 g
• Proteína: 9 g