Chickpea Salad with Pickled Beets and Peaches
Ingredients:
• Canned chickpeas, rinsed and drained
• Peaches, thinly sliced
• Pickled beets, cut into strips
• Crumbled feta cheese
• Red onion, thinly sliced
• Fresh baby spinach
• Potato seasoning
• Lemon pepper
• Salt
• Olive oil
Dressing:
• Extra virgin olive oil
• Balsamic vinegar
• Honey
• Dijon mustard
• Salt and lemon pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, salt, and potato seasoning. Spread on a baking sheet and roast for 5-10 minutes until slightly browned.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and lemon pepper until well combined.
4. In a large bowl or on a serving plate, combine the spinach, sliced red onion, roasted chickpeas, sliced peaches, pickled beet pieces, and crumbled feta cheese.
5. Pour the dressing over the salad and toss gently to combine.
Enjoy!
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