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.