A fresh, spring-feeling salad featuring roast chioggia beets tossed with chickpeas, dill, and lemon. A lovely side for dinner or a great picnic salad.
Tips + Tricks: Roast the beets up to 24 hours ahead of time. The longer the beets cool, the easier it is to rub off the skins.
Leftover Ingredients? Use them up: chickpeas, dill, sunflower seeds
Find it online: https://naturallyella.com/dill-beet-chickpea-salad/