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Summary
Prep Time
15 mins
Total Time
15 mins
Course
Salad
Cuisine
European
Servings (Default: 4)
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
Beetroot Salad with Chickpeas
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Instructions
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.