INGREDIENTS

Salad

  • 1 Cucumber chopped
  • 1 Cup quinoa cooked
  • 2 Cups beets cooked and cubed
  • 2 Cups cherry tomatoes halved
  • 1/2 Cup parsley chopped

Chickpeas

  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne
  • 1/2 tsp ginger
  • 1 cup boiled chickpeas
  • 1/2 tsp salt

Lemon Dressing

  • 1 tsp Dijon mustard
  • 3 tbsp ACV
  • 3 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp fresh lemon juice
  • a pinch of salt & black pepper

DIRECTIONS

Chickpeas

  • First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
  • Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
  • Once finished, remove them from the stove and leave them in the pan to cool down

Lemon Dressing

  • Mix all the ingredients in a separate bowl.

Salad

  • Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl.
  • Top them up with cooked chickpeas.
  • Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.