Beet salad with chickpeas and feta

Name: beet salad with chickpeas and feta
Total time: 15 min
Yield: 4
Ingredients: 2 cut old white bread; 1 clove garlic; 6 tablespoon olive oil; 2 tablespoon Red wine vinegar; 1 fresh ginger; 500 gram cooked beet; 200 gram chickpea; 1 Red onion; 30 gram lamb's lettuce; 1 hand coriander; 1 hand fresh mint; 100 gram feta; 20 gram pistachios

Ingredients

2 cut old white bread
1 clove garlic
6 tablespoon olive oil
2 tablespoon Red wine vinegar
1 fresh ginger
500 gram cooked beet
200 gram chickpea

1 Red onion
30 gram lamb's lettuce
1 hand coriander
1 hand fresh mint
100 gram feta
20 gram pistachios

Directions

Preheat the oven to 180 ° C.
Tear the bread into pieces. Mix the garlic with the oil.
Spoon the bread pieces with half of this oil and spread over a baking sheet.
Roast the croutons in the oven in about 15 minutes brown and crunchy.
Beat the rest of the garlic oil with the wine vinegar and ginger into a dressing.
Peel the beetroot and cut into pieces.
Spoon with the chickpeas, onion and dressing.
Mix the lamb's lettuce and herbs through and spread out on a bowl.
Divide the feta, pistachios and croutons over the salad.