Chickpea & Beetroot Salad with Goat’s Cheese
No cooking. No chopping. Simply add all your ingredients into the bowl and lunch is served!
Ingredients
- 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)
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