Beetroot and Chickpea Salad
Yields4 ServingsPrep Time5 minsTotal Time5 mins
400 g can baby beets, drained and quartered
400 g can no-added salt chickpeas, drained and rinsed
1 medium green onion, sliced
1 large handful of lettuce
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp mustard powder
1 clove garlic, crushed
ground pepper to taste
Add beets, chickpeas, onion, and lettuce leaves in a large bowl.
In a small jar, add olive oil, vinegar, mustard and garlic and shake well with the lid on to mix.
Drizzle dressing over salad and mix well. Season with black pepper to taste.