Summary

Ingredients

• 1 can chickpeas à 400 g
• 1 packet feta cheese
• 2 tuber / s beetroot, vacuum-sealed
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ lemon (n)
• 1 dash olive oil
• 1 dash balsamic vinegar
• salt and pepper
• honey

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Instructions

1. Put the chickpeas in a colander and wash off with cold water. Cut the beetroot (pre-cooked) and feta into cubes. Put everything together in a bowl and add the parsley, finely chopped. Make a vinaigrette from lemon juice, olive oil, balsamic vinegar, honey, salt and pepper and add to it. Mix everything together and enjoy as a side dish or as a main course with a slice of bread.