
A hearty beet and chickpea salad with parsley and a balsamic dressing.
0.5 cupChickpeas
180 gBeets
8 gParsley
1 tbspBalsamic vinegar
1 tbspDressing oil
Dice the beets and place them in a bowl with drained chickpeas and chopped parsley.
Whisk balsamic vinegar, Dressing oil, salt, and black pepper into a dressing.
Toss the salad with the dressing and let it stand for 5 minutes before serving.
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To tasteSalt
To tasteBlack Pepper