Parsnip and Chickpea Salad
This refreshing salad combines roasted parsnips, chickpeas, and a tangy lemon dressing.
Ingredients - Serves 4
- Salt and pepper - To taste
- Honey - 1 tablespoon
- Dijon mustard - 1 tablespoon
- Olive oil - 2 tablespoons
- Lemon - 1, juiced
- Fresh parsley - 1/4 cup, chopped
- Feta cheese - 1/2 cup, crumbled
- Red onion - 1/2 small, thinly sliced
- Mixed greens - 4 cups
- Chickpeas - 1 can, drained and rinsed
- Parsnips - 4 medium, peeled and sliced
Let's Get Started
- Preheat the oven to 400°F.
- Place the sliced parsnips on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast the parsnips for 20-25 minutes, or until they are golden brown and tender.
- In a large bowl, combine the roasted parsnips, chickpeas, mixed greens, red onion, feta cheese, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Serve the salad chilled and enjoy!
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 10g
- Sodium: 300mg
- Sugar: 8g
