When I realized that it was past 730 pm this evening I realized that I haven’t eaten dinner yet so I put this dish together with what I already had in about 20 minutes. It’s simple and fulfilling.
All I did was saute Chickpeas in minced garlic, chopped purple onions and olive oil until the chickpeas were crisp. I added a bit of salt and pepper to taste. While the chickpeas were sauteing, I sliced up some beats, placed them on a pan and drizzled olive oil, balsamic vinegar, and added salt and pepper. I broiled the beets for about 3-5 minutes. When the chickpeas seem cooked and crisp, I added juice from two lemons. I then plated the beets and topped them off with the chickpeas. The dish needed more color and I wanted to add chopped parsley but I didn’t have any. Instead, I garnished the dish with green onions. It was still pretty delicious! Happy eating!