Chickpea Protein Bowl with Beetroot and Walnuts

Ingredients

• 200 g beetroot (pre-cooked)
• Sea salt
• 350 g chickpeas (canned)
• 0.5 bunch fresh parsley
• 100 g walnuts
• 4 tbsp olive oil
• olive oil for frying
• 2 tbsp balsamic vinegar
• 1 tsp ground cumin
• 1 Garlic clove
• 3 spring onions
• black pepper
• fresh lemon juice

Instructions

1. 1.

   Dice the beetroot and season with salt and pepper. Drain, rinse, and let chickpeas dry.

2. 2.

   Slice spring onions into thin rings. Roughly chop garlic, parsley, and walnut kernels.

3. 3.

   Heat a pan with olive oil. Sauté garlic and spring onions until translucent. Add chickpeas briefly and cook together.

4. 4.

   Whisk olive oil with balsamic vinegar and cumin. Season with salt and pepper.

5. 5.

   Combine beetroot, chickpeas, and walnuts with the dressing. Sprinkle chopped walnuts and parsley on top and finish with fresh lemon juice.