If you have beetroot and chickpeas, make this healthy delicious meal!

Beetroot and Chickpea Salad

Ingredients:

• 2 medium beetroots, cooked and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 handful of fresh parsley, chopped
• 1 handful of fresh mint, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Cook the Beetroot:
   • If you have raw beetroots, boil or roast them until they are tender. Allow them to cool, then peel and dice into small cubes.
2. Prepare the Chickpeas:
   • Drain and rinse the chickpeas thoroughly.
3. Mix the Vegetables:
   • In a large bowl, combine the diced beetroot, chickpeas, chopped red onion, and diced cucumber.
4. Add Fresh Herbs:
   • Add the chopped parsley and mint to the bowl.
5. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper.
6. Combine and Toss:
   • Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
7. Serve:
   • Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Tips:

• Roasting Beetroots: Roasting beetroots in the oven can enhance their natural sweetness. Wrap them in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes or until tender.
• Additional Toppings: Add crumbled feta cheese or toasted nuts like walnuts or almonds for extra texture and flavor (if not strictly vegan, or use vegan cheese).
• Storage: This salad keeps well in the fridge for up to 2 days, making it a great option for meal prep.

Enjoy your healthy and delicious beetroot and chickpea salad!