This colourful salad uses chickpeas and beets in two ways: First, they come together in our lip-smacking hummus, then, we pile on grilled curried chickpeas and diced cooked beets with lightly grilled asparagus. Win-win.
Featured in RICARDO Magazine SUMMER 2016 (p. 42)
¾ lb (340 g) cooked beets, diced
1 can (19 oz/540 ml) chickpeas, rinsed and drained