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Beet, Chickpea, and Feta Salad

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Energy: 245 kcal / serving

Instructions

  • 1.   Cut the beets and feta into cubes.
  • 2.   In a salad bowl, pour the previously drained chickpeas. Then, add the beets, feta, and lamb's lettuce.
  • 3.   Prepare the vinaigrette in a small bowl with canola oil, vinegar, salt, and pepper, and pour it into the salad bowl. Mix everything together and serve.

Ingredients for servings

  • 1 tablespoon of wine vinegar
  • 1 pinch of salt
  • 60 g of feta
  • 120 g of cooked beetroot
  • 3 tablespoon of rapeseed oil
  • 4 handful of lamb's lettuce
  • 200 g of chickpeas (canned, drained weight)
  • 1 pinch of pepper
  • 150 g of black radish
  • 150 g of grated carrot

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    245 kcal
    12 %
  • Fat
    15,28 g
    22 %
  • of which saturated
    3,16 g
    16 %
  • Carbohydrates
    16,32 g
    6 %
  • of which sugar
    6,19 g
    7 %
  • Protein
    7,4 g
    15 %
  • Fibers
    6,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference