Chickpea Salad with Peas and Beets

For this recipe you need cooked beets and chickpeas.

Place a pot with water over high heat. Peel and dice the carrot.

Once boiling, add the carrot together with the peas and boil for 6 minutes. Drain.

Next, preheat a pan over medium-high heat.

Once heated, add half of the oil and spread.

Add the chickpeas, carrot and peas. Stir-fry for 3-4 minutes.

Mix the chickpeas, peas and carrot with the diced beets on a plate.

Season with the remaining oil, lemon juice, salt and pepper to taste. Serve.

You can add leafy greens.