Chimichurri Chickpea Salad

1 large can organic chickpeas

large handful cilantro
large handful parsley
large handful green onions
1 small clove garlic
1/4 cup olive oil
2 lemons, juiced
2 tsp honey (or add more to your preference)

1 beet, grated finely or steamed in cubes
1 carrot, grated or chopped finely
1/2 cucumber, chopped in pieces
sea salt to taste

sundried tomatoes
toasted pinenuts
goat feta cheese
Directions:
1. Blend the herbs, garlic, olive oil, lemon juice, and honey in food processor until sauce is formed.
2. Chop the vegetables.
3. Mix everything together in a large bowl.
4. Top with sundried tomatoes, pinenuts, and feta cheese.