Буряк

150 гр

Boil a pot of water and add the whole beets. Cook for about 30-40 minutes until they are fork-tender. Remove from water, let them cool, then peel and chop into bite-sized pieces.

Нут

100 гр

If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, soak them overnight and cook until tender.

Оливкова олія

15 гр

Лимон

15 гр

Часник

2 гр

Кінза

5 гр

In a mixing bowl, combine chopped beets, chickpeas, olive oil, fresh lemon juice, minced garlic, and chopped cilantro. Toss gently to mix well.

Serve the salad chilled or at room temperature. Garnish with extra cilantro if desired. Leftovers can be stored in an airtight container in the fridge for up to 3 days.