Beetroot and Chickpeas Salad

Ingredients

• 2 medium beetroot, 250g
• 1 tin chickpeas in water, 200g
• 200g plum tomatoes
• 100g gherkins
• 1 red onion
• 15g fresh dill
• 15g fresh parsley

For dressing

• 30g honey
• 3 tbsp olive oil
• ½ lemon for juice
• a pinch of salt
• a pinch of black pepper

Method

Thoroughly wash the beetroots, ensuring any excess soil is removed. Place them in a large pan and cover completely with cold water. Bring to a rolling boil.

Simmer the beetroots for 30 minutes to 1 hour, or until tender, depending on their size.

Test for doneness by carefully piercing them with a fork or a small, sharp knife. If it slides through easily to the centre, they are cooked.

Drain the cooked beetroots and allow them to cool slightly before peeling them while still warm. Set aside to cool completely.

Alternatively, use ready-cooked beetroots, ensuring they are plain and not pickled in vinegar.

Once the beetroots are fully cooled, cut them into medium-sized, even pieces.

Open the tin of chickpeas, drain thoroughly, and rinse under cold water. Transfer the chickpeas to a large mixing bowl.

Halve the tomatoes, removing any hard cores if present.

Slice the gherkins into thin rounds.

Peel the red onion and slice it thinly.

Add the prepared beetroots, chickpeas, tomatoes, gherkins, and red onion to the mixing bowl. Gently combine all the ingredients using a spoon.

Finely chop the fresh dill and parsley, then add them to the salad bowl. Gently mix to distribute the herbs.

Now, prepare the dressing.

In a small bowl, combine the honey and olive oil.

Squeeze the juice from the lemon and add it to the honey and oil mixture.

Season the dressing with salt and freshly ground black pepper to taste.

Whisk all the dressing ingredients together thoroughly using a spoon or a small whisk. Pour the dressing evenly over the salad and gently toss to coat.

Your beetroot and chickpea salad is now ready to serve.

Chill the salad in the refrigerator until ready to serve for optimal freshness.