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  1. Ingredients:
    Salad:
    2 medium cooked beetroot diced (about 250g)
    1 persian cucumber diced
    1 red onion thinly sliced
    130 g canned chickpeas drained and rinsed
    100 g feta cheese diced
    2 tbsp fresh dill chopped
    Dressing:
    3 tbsp olive oil
    1 tbsp freshly squeezed lemon juice
    1 tsp honey
    1 tsp Dijon mustard
    2 garlic cloves pressed
    1 tbsp white wine vinegar
    ½ tsp cumin
    Pinch of chili flakes optional
    Salt and freshly ground black pepper to taste

    Full Recipe via 𝐋𝐢𝐧𝐤 𝐢𝐧 𝐦𝐲 𝐁𝐢𝐨 or 𝐄𝐒𝐒𝐄𝐍𝐏𝐀𝐑𝐀𝐃𝐈𝐄𝐒.𝐂𝐎𝐌