Beet & Chickpea Salad

This is actually a 6 ingredient recipe but 5 sounds better so I’m going with it…

Beet & Chickpea Salad

• Servings: 4 – 6
• Time: 10 Minutes
• Difficulty: easy
• Print

Ingredients:

1 can Chickpeas

5 Small Roasted Beets

1/2 cup Roasted Sunflower Seeds

1/4 cup Tahini

1 whole Lemon (juiced)

1/4 cup chopped Parsley

Salt & Pepper to Taste

Directions:

1. Chop beets into small pieces, drain and rinse chickpeas.
2. Add all the ingredients to a large bowl, mix well.
3. Season to taste.

Refrigerate and enjoy for up to 10 days.

Guys, that’s it! I know… easiest freaking recipe ever but I swear it was too good not to share. This is something I would proudly serve to guests, take to a potluck, or just make weekly for myself to eat. As usual, it’s great on it’s own or topped on a salad, stuffed in a pita, or served on the side of any of your favorite Mediterranean mains.

We are full swing in August craziness and I love it. August is always such a weird month. It’s the epitome of Summer mostly because we have so much to celebrate (our anniversary, Hannah’s birthday, MY birthday, my brother’s and niece’s birthdays and so much more) but it’s also right about when everyone starts talking about the end of summer. I’m not mad at it though. I bought a sweater today. Typical Leo/Virgo cusp, I LOVE THE FALL! I’m going to try and soak up as much sunshine and FUN in these next few weeks and then say farewell to the best Month of the Year – after my Birthday of course… ❤