Beetroot and Chickpea Salad

Ingredients:

• 2 medium-sized beetroots, peeled and diced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: Feta cheese or goat cheese crumbles for topping

Instructions:

1. Cook the Beetroot:
   • Place the diced beetroot in a pot of boiling water. Cook for about 20-25 minutes, or until tender. Drain and let cool.
2. Prepare the Salad Base:
   • In a large bowl, combine the cooked beetroot, chickpeas, chopped red onion, and cucumber.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper.
4. Combine:
   • Pour the dressing over the salad mixture. Toss everything together until well coated.
5. Garnish and Serve:
   • Add the chopped parsley on top. If desired, sprinkle some feta or goat cheese for added flavor.
   • Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

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This beetroot and chickpea salad is not only healthy but also packed with vibrant flavors and colors. It’s perfect as a light meal or a side dish! Enjoy!