Beetroot, Chickpeas and Feta W/Balsamic Dressing

Ingredience

300gms beets cooked— boil for 30 minutes or until tender.

1 cup cooked chick peas. I use canned.

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon lemon juice

1 tablespoon dijon mustard

½ teaspoon garlic powder

150 gms mixed greens

½ cup cubed feta cheese

Pokyny

In a large bowl, add olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the chick peas and season with salt and pepper, stirring to combine.

Add the mixed greens and the cubed beets to the bowl with the vinaigrette and toss until evenly incorporated.

Serve in the platter of choice and top with feta.

Enjoy!