Chickpea Salad with Peas and Beets

Ingredients

• Chickpeas1 cup (200 g)
• Beets1 count (80 g)
• Peas1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets and chickpeas.

2. 2

   Step 2

   Place a pot with water over high heat. Peel and dice the carrot.

3. 3

   Step 3

   Once boiling, add the carrot together with the peas and boil for 6 minutes. Drain.

4. 4

   Step 4

   Next, preheat a pan over medium-high heat.

5. 5

   Step 5

   Once heated, add half of the oil and spread.

6. 6

   Step 6

   Add the chickpeas, carrot and peas. Stir-fry for 3-4 minutes.

7. 7

   Step 7

   Mix the chickpeas, peas and carrot with the diced beets on a plate.

8. 8

   Step 8

   Season with the remaining oil, lemon juice, salt and pepper to taste. Serve.

9. 9

   Step 9

   You can add leafy greens.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Salad with Peas and Beets can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.