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🥣 Roasted Red Beet Chickpea Bowl with Lemon Dill

480 kcal · 45 min · 4 servings

Ingredients

• 400 g Beetroot (cooked, vacuum-packed)
• 400 g Chickpeas (canned)
• 150 g Feta cheese
• 1 Stück Cucumber
• 1 Stück Lemon
• 2 EL Dill (fresh)
• 3 EL Olive oil
• 1 Zehe Garlic
• 1 Prise Salt
• 1 Prise Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Cut the beetroot into cubes of approx. 2 cm size. Drain and rinse the chickpeas.
3. 3. Place the beetroot cubes and chickpeas on a baking sheet. Brush everything with 2 tbsp of olive oil, salt, and pepper.
4. 4. Roast the mixture in the oven for 25 minutes until the beets are soft and the chickpeas are crispy.
5. 5. Wash the cucumber and cut it into small cubes. Chop the dill roughly.
6. 6. Squeeze the lemon and press the garlic through a press. Mix this with 1 tbsp of olive oil, dill, salt, and pepper.
7. 7. Crumble the feta cheese with your hands. Mix the warm chickpeas and beetroot with the cucumber in a large bowl.
8. 8. Pour the dressing over the bowl and mix everything gently. Sprinkle the feta and remaining dilt on top. Serve warm.

Nutrition per serving

• kcal: 480
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 65 g