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Beet salad with chickpeas and feta
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Tear the bread into pieces. Mix the garlic with the oil.
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Spoon the bread pieces with half of this oil and spread over a baking sheet.
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Roast the croutons in the oven in about 15 minutes brown and crunchy.
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Beat the rest of the garlic oil with the wine vinegar and ginger into a dressing.
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Peel the beetroot and cut into pieces.
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Spoon with the chickpeas, onion and dressing.
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Mix the lamb's lettuce and herbs through and spread out on a bowl.
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Divide the feta, pistachios and croutons over the salad.
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Nutrition
385Calories
Sodium0% DV0g
Fat38% DV25g
Protein24% DV12g
Carbs8% DV25g
Fiber0% DV0g
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