Rainbow Chickpea, Beet, & Feta Salad
Serves
3
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
2 tbsp tahini
juice of ½ lemon
3 tbsp 2% Greek yogurt
12 oz (350 g) cooked beets, sliced
5.3 oz (150 g) canned chickpeas, rinsed, drained
1 carrot, grated
1 green onion, finely sliced
0.4 oz (10 g) fresh parsley, chopped
3.5 oz (100 g) feta cheese, crumbled
1.4 oz (40 g) walnuts, roughly chopped
Nutrition
(Per Serving)
Calories
456
Fats
28 g
Protein
17 g
Carbs
34 g
Instructions
- Place tahini, lemon juice, yogurt, 1 tablespoon olive oil, salt, and pepper into small bowl. Stir to combine and set aside.
- In large mixing bowl, combine beets, chickpeas, carrot, green onion, and parsley. Toss to combine.
- Serve topped with feta cheese and walnuts. Pour over tahini dressing.