60 g Chickpeas
100 g Beet
70 g A tomato
40 g Lettuce or arugula
20 g Nuts
30 g Feta
20 g Fresh herbs(dill or parsley)
1 tsp Olive oil
½ tsp Balsamic vinegar
Lemon juicetaste
Sea salttaste
Peppertaste
1
Soak the chickpeas for several hours or overnight. Boil in clean salted water until tender.
2
Boil the beets until cooked, so that it remains solid, but it is already easily pierced. If you use a double boiler, then 20 - 25 Minutes are enough.
3
On the leaves of the salad put the beets, tomato, slices of feta and crushed nuts, sliced in half rings. Sprinkle with olive oil and balsamic top.
4
Serve chickpeas with salad.
CategoryMain Cource, SaladsCuisineMediterranean, UkrainianCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
60 g Chickpeas
100 g Beet
70 g A tomato
40 g Lettuce or arugula
20 g Nuts
30 g Feta
20 g Fresh herbs(dill or parsley)
1 tsp Olive oil
½ tsp Balsamic vinegar
Lemon juicetaste
Sea salttaste
Peppertaste