Beetroot chickpea salad with feta dressing
Ready In 20 mins
Serves 2
Ingredients
- Cooked baby beetroot
- Chickpeas
- Baby spinach leaves
- Feta Dressing:
- Feta cheese
- Garlic Infused Olive Oil
- Red Wine Vinegar
- Greek yoghurt
- Dried oregano
- Cold water
Method
- Chop the baby beetroot into small chunks, and mix with the baby spinach and the chickpeas.
- In a blender mix the dressing ingredients together, adding a little water at a time to thin the mixture to the right consistency.
- Season with black pepper and then drizzle over the salad.
- SERVE
- Enjoy as an easy lunch or dinner, alongside meat or fish, or as part of a picnic or BBQ.
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