Roasted Parsnip and Chickpea Salad with Lemon Dressing

Ingredients

• Parsnips (2 cups, sliced)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Mixed greens (4 cups)
• Red onion (1/2, thinly sliced)
• Feta cheese (1/2 cup, crumbled)
• Fresh parsley (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Lemon (1, juiced)
• Dijon mustard (1 tablespoon)
• Honey (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the parsnips into even pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
3. Roast the parsnips in the preheated oven for 20-25 minutes, or until they are golden brown and tender, turning halfway through for even cooking.
4. While the parsnips are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, Dijon mustard, honey, salt, and pepper until well combined.
5. In a large mixing bowl, combine the roasted parsnips, chickpeas, mixed greens, sliced red onion, crumbled feta cheese, and chopped parsley.
6. Pour the lemon dressing over the salad and toss gently to coat all the ingredients evenly.
7. Serve the salad chilled or at room temperature, garnished with additional parsley or feta if desired.