Beet and chickpea salad

Ingredients

• Carrot
  120 g

  38 kcal
• Sesame seeds
  15 g

  85 kcal
• Salt
  3 g

  0 kcal
• Lemon juice
  15 g

  5 kcal
• Table mustard
  7 g

  10 kcal
• Olive oil
  7 g

  63 kcal
• Dill
  20 g

  8 kcal
• Chickpeas (Turkish peas)
  60 g

  185 kcal
• Beetroots
  150 g

  63 kcal
• Feta
  40 g

  89 kcal

Preparation Steps

1. The chickpeas need to be soaked in advance for 8+ hours and boiled until tender, about 40 minutes. You can also use 150 g of canned chickpeas.
2. Peel the beets and carrots and cut into medium pieces. Place the beets in a baking container and place in the oven for 10 minutes at 200 degrees, then add the carrots and send for another 35 minutes.
3. For the sauce, combine: lemon juice, mustard, honey and oils, stir until smooth.
4. Once the vegetables have cooled, add sauce, chopped dill, boiled chickpeas, and sprinkle feta cheese on top.