Summary

Ingredients

• 1 can chickpeas, 400 g
• 3 medium beetroot, precooked
• 1 spring onion (s) or shallot
• 1 handful basil
• 120 g feta cheese
• olive oil
• 0.5 ½ lemon (s), juice from it
• pepper

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Instructions

1. Drain the chickpeas. Cut the beetroot into bite-sized pieces, finely chop the onion. Mix all ingredients in a bowl.
2. The portion information applies to the salad as a side dish. As a main course, it is enough for two people.