Chickpea and Beet Salad
- 4-6 beets, peeled and grated
- 2 cup chickpeas (garbanzo beans), cooked or canned
- 6 tbl peanuts
- 2 tbl lime juice
- 2 tbl chili sauce
- 2 tbl olive oil
- Peel beets and grate with box grater. Stir in drained chickpeas and peanuts.
- Combine dressing ingredients and toss with beet mixture
- Chill in fridge for at least 10 minutes before serving.