Roasted chickpeas, beet and feta: protein salad.
Ingredients
- Cooked chickpeas (drained)
- Baked beets (cubes)
- Feta
- Olive oil
- Cumin
- Parsley
Instructions
- Preheat the oven to 400 °F. Mix the chickpeas with a drizzle of oil and cumin, then spread them on a baking sheet.
- Place the roasted chickpeas in a bowl, then add the shredded beets and crumbled feta. Gently mix to distribute the ingredients evenly without crushing the feta.
- Sprinkle parsley over top, then season with salt and pepper to taste before serving.
