Chickpea & Beetroot Salad with Goat’s Cheese
PREP 5 MIN•COOK NONE
No cooking. No chopping. Simply add all your ingredients into the bowl and lunch is served!
Number of servings
6 tsp red wine vinegar
2 tsp Dijon mustard
salt & pepper, to taste
1 tin of chickpeas (400g tin) drained & rinsed
4 cups (120g) rocket
100g pre-cooked vacuum packed baby beetroot or tinned, cut in wedges
60g goat's cheese crumbled
2 tbs pumpkin seeds (pepitas)
Whisk vinegar, mustard, salt and pepper together in the bottom of a serving bowl.
Add chickpeas and toss well to coat in the dressing.
Gently toss through rocket and top with the remaining ingredients to serve.
1457 kJ / 348 cals
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