Moroccan Beetroot Salad

• 425 g sliced beetroots, drained
• 1 orange, peeled & segmented
• 1 cup fresh parsley leaves, chopped
• 2 cups Baby Spinach
• 125 g chickpeas, drained
• 14 cup French dressing
• 1 teaspoon moroccan seasoning
• 2 teaspoons honey

1. Arrange first 5 ingredients on a serving plate.
2. Combine last 3 ingredients to make the dressing.
3. Pour dressing over salad to serve.

beetroots, orange, parsley, spinach, chickpeas, moroccan seasoning, honey

Taken from www.food.com/recipe/moroccan-beetroot-salad-463027 (may not work)