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Chickpea, beet & feta salad
Lunch & Light Meals|Salads|Keto
Servings
2
2
- Mixed salad leaves, 2 cup(s), mixed
- Fresh mint, ½ cup(s)
- Canned chickpeas, ½ cup(s), rinsed and drained
- Canned beets, 6 beet(s), drained and halved
- Feta cheese, reduced-fat, crumbled, 1½ oz(s), about 1/4 cup
- Pecans, 1 oz(s), about 1/4 cup, chopped
- Extra virgin olive oil, 1 tbsp(s)
- Lime, 1 lime(s), finely zested, then juiced
- Mustard, 2 tsp(s), whole grain
- Black pepper, 1 dash(es)
Method
Divide the mixed salad leaves, mint, chickpeas and beets between serving bowls. Top with feta and pecans.
Place the oil, lime rind and juice, and the mustard in a small bowl and season with pepper, and whisk until well combined. Drizzle over the salad and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.3 |
|
F
|
0.2 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
3.4 |
|
S
|
0 |
Nutrition Facts
| Calories | 310 |
| Total Fat | 21.6 g |
| - Saturated Fat | 3.9 g |
| Cholesterol | 10 mg |
| Sodium | 566 mg |
| Total Carbohydrate | 23.3 g |
| - Dietary Fiber | 8 g |
| - Total Sugars | 7.5 g |
| -- Added Sugars | 0 g |
| Protein | 10.7 g |
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