Chickpea & Beet Salad

Chickpea & Beet Salad

Makes 2 pints

• 1 (8 ounce) can sliced beets in water, drained and diced 1/4 inch
• 1 (15 ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
• 1 carrot, diced 1/4 inch
• 1 small red onion or 1/2 Vidalia onion, diced
• 2 stalks celery, diced 1/4 inch
• Leaves of 3 to 4 stalks fresh dill (or dried dill weed)
• Extra-virgin olive oil to taste
• Red wine vinegar to taste
• Salt to taste
• Freshly ground black pepper to taste

In a large bowl combine beets, chickpeas, carrots, onion, celery and dill. Toss to mix well. Tossing, drizzle olive oil just enough to lightly coat vegetables. Add vinegar a little at a time, tossing and tasting, until desired tang is reached. Season to taste with salt and pepper. If time allows, chill before serving.