Crispy Lemon Chickpeas on a bed of Roasted Beets

I've grown to love beets!!! Yum!

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!

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