How to make Beet Salad with Chickpeas - Healthy, delicious and filling salad | Gluten free & vegan

This beet salad is simple to make and tastes delicious warm or cold. As the flavours develop it becomes even better so make this a day ahead!
Ingredients:
• 3-4 medium cooked beets (roasted, boiled, steamed)
• 1 large bunch of parsley or cilantro
• 3-4 celery stalks with the leaves
• Half a small red onion or 2-3 scallions
• 1 handful of pistachios, walnuts, pecans or any other kind of nuts
• 1 can of chickpeas
• Coriander, cumin, turmeric, granulated garlic, salt, cayenne pepper (or any other spices, to taste)
• Extra virgin olive oil
• Balsamic vinegar (or any other kind of vinegar)
• Salt to taste
Directions:
• Chop the beets, parsley, celery, onion and nuts and add to a large bowl
• Heat up a few tablespoons of extra virgin olive oil in a skillet
• Rinse and drain chickpeas (rinse under cold water in a colander or sieve until there are no more bubbles - take your time with this, as it’s the liquid the chickpeas are canned in that causes bloating!)
• Add chickpeas to the hot oil, add in any spices you’d like, to taste, and fry for about 5 minutes or until chickpeas are warmed through, fragrant and delicious
• Add hot chickpeas to the bowl and dress salad with more extra virgin olive oil, balsamic vinegar and salt, to taste.
• Toss everything extremely well to coat and enjoy!
Bursting with nutrients and made with simple ingredients, this beet and roasted chickpea salad is sophreakingood!
Subscribe & follow me on:
www.sophreakin...
/ sophreakingood
/ sophreakingood