• 1 (15 oz) can chickpeas, drained and rinsed
• 2-3 cooked beets sliced and cut into pieces
• 1 cup cherry tomatoes, halved
• 1 -2 cucumbers, diced
• 1 small red onion, diced
• 1 avocado, diced
• 1 cup fresh dill, roughly chopped
• 1 cup fresh parsley, roughly chopped

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp honey
• salt and black pepper, to taste