Beetroot and chickpea salad
Ingredients:
Salad:
1 jar of VERA chickpeas (drained)
2–3 cooked VERA beetroots, sliced
100 g crumbled feta
chopped parsley
fresh mint
Dressing:
3 tablespoons of olive oil
1 teaspoon of lemon juice
1 teaspoon of honey / maple syrup / agave syrup
1 teaspoon dijon mustard
1 small clove of garlic (crushed or grated)
salt and pepper to taste
Preparation:
Put all the salad ingredients into a bowl. Mix all the dressing ingredients together in a jar. Pour the dressing over the salad and toss gently.
