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Beetroot and chickpea salad

updated

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Ingredients for 4 servings:

  • 1 can chickpeas, 400 g
  • 3 m.-large beetroot, pre-cooked
  • 1 spring onion(s) or shallot
  • 1 handful of basil
  • 120 g feta cheese
  • olive oil
  • ½ lemon(s), juice
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

super fast, healthy and delicious

Drain the chickpeas. Cut the beetroot into bite-sized pieces and finely chop the onion. Mix all ingredients in a bowl. The servings are for the salad as a side dish. As a main course, it serves two people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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