Chickpea, Beet and Cheese Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Beets1/2 count (40 g)
• Red Onion1/4 count (38 g)
• Cucumber1/3 cup (40 g)
• Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and beets.

2. 2

   Step 2

   Cut the beets and slice the cucumber. Cut the red onion into strips and soak in salted water to reduce its bitterness.

3. 3

   Step 3

   Mix with the chickpeas.

4. 4

   Step 4

   Shred the cheese. You can use white, fresh, cottage or mozzarella cheese.

5. 5

   Step 5

   For the dressing, chop the parsley, mix with the olive oil and lemon juice. Add salt and pepper.

6. 6

   Step 6

   Pour the dressing over the salad, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Beet and Cheese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.