15 oz can chickpeas, drained (1 ½ cups cooked chickpeas)
Large handful greens, optional
2 TBS fresh dill, minced
¼ cup crumbled feta
Instructions
Preheat oven to 375 F.
Wash and quarter the beets. Cut them into ½ inch slices and toss with a splash of olive oil, and season with a pinch of salt and pepper. Bake in the preheated oven for 25-30 minutes, or until tender.
Meanwhile mix together 1 ½ tablespoons olive oil and red wine vinegar, garlic, and Dijon.
Layer salad into bowls starting with greens, if using, chickpeas, beets, feta and dill. Drizzle with the dressing and season with a few grinds of fresh sea salt and cracked black pepper.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-beet-and-chickpea-salad/