Ingredients
200 g cooked beetroot, diced
1 can (400 g) chickpeas, drained and rinsed
100 g feta cheese, crumbled
1 cup baby spinach leaves
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt to taste
Pepper to taste
Method
Chop the diced beetroot and place it in a large mixing bowl.
Add the chickpeas, crumbled feta, spinach, chopped onion, and parsley to the bowl.
Drizzle the olive oil and lemon juice over the salad.
Season with a pinch of salt and some black pepper.
Toss everything together gently until well mixed.
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