Beetroot Salad with Chickpeas

Summary

Ingredients

• 500 g beetroot, vacuum-sealed
• 2 cans chickpeas, 45 ml each
• 2 small onions
• 1 bunch parsley, smooth
• 5 tablespoon olive oil
• 6 tablespoon white wine vinegar
• 1 teaspoon ground cumin
• salt and pepper

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Instructions

1. Rinse the chickpeas in a colander and drain. Peel the onions and finely dice them. Finely dice the beetroot as well. Wash the parsley, shake dry and roughly chop. Mix everything with the vinegar and oil, then season with the cumin, pepper and salt.