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

Dash Honey

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!

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