Roasted Chickpea + Beet Salad.
1 can chickpeas (drained and washed)
2 cooked Beets, chopped
2 cloves Garlic, chopped finely
1 small Yellow Onion, chopped
Dressing: (Although unnecessary!)
3 tbsp Apple Cider Vinegar
2 tbsp Extra Virgin Olive Oil
1 tbsp Dijon
Salt + Pepper
Mix well together.
In a bowl, drizzle chickpeas, garlic and onion with Olive Oil, Salt & Pepper. Pour on a foil-lined baking sheet and roast at 400 degrees for 15-20 minutes. Let cool for 5 minutes. On a separate plate, mix all veggies together and drizzle with dressing. Top with Parsely. Enjoy!