Chickpea salad with beetroot, feta and apple

Name: Chickpea salad with beetroot, feta and apple
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 red onion; 600 g cooked beetroot (vacuum-packed); 1 can(s) (425 ml) Chickpeas; 2 Apples (about 150 g each); 250 g Feta cheese; 3 TABLESPOONS Vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 3 TABLESPOONS Oil; 1/2 bunch Chives

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 red onion
600 g cooked beetroot (vacuum-packed)
1 can(s) (425 ml) Chickpeas
2 Apples (about 150 g each)
250 g Feta cheese
3 TABLESPOONS Vinegar
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
3 TABLESPOONS Oil
1/2 bunch Chives

Directions

1
Peel and finely chop the onion. Drain beetroot and chick peas well. Cut beetroot into slices. Wash apples, grate dry and cut into slices as well. Coarsely crumble the feta.
2
Mix vinegar, sugar, salt, pepper and mustard. Add the oil in portions. Wash the chives, shake dry and cut into fine rolls. Mix onion, beetroot, chickpeas and apples.
3
Carefully fold in the vinaigrette. Sprinkle with feta and chives.