African Chickpea & Beet Salad

Came home from a week of camping and was so excited to get back into my kitchen. Tonight’s supper was inspired by an African feast at camp.
 African Chick Pea & Beet Salad (I served it alongside Grilled Chicken)
 1 can chick peas
 1 long english cukes, diced
 4 small beets, cooked & diced
 A small handful of Cilantro (I’m sad I didn’t have any)
 I batch African Rub
 2 Tbsp Rice Or Apple Cider Vinegar
 Juice of half a lime
 2 tsp Avocado Oil (Grapeseed would work too)
 Combine all above ingredients. It’s even better day 2! My kids love it with petita’s on top.
 African Rub:
 1/2 tsp Roasted Garlic Hummus
 1/2 tsp Ground Ginger
 1/2 tsp Chili Garlic salt (Discontinued) I make my own using Chili Flakes & Garlic in a sea salt grinder)
 1/4 tsp pepper
 1 tsp Minced Garlic (use fresh if you don’t have time to let it sit)
 big pinch of Cinnamon, Cloves & nutmeg
 1/4 tsp Harissa (use less if you don’t want it spicy)
 1/2 tsp Oh Canada (Seasonal Epicure Product)
 COMBINE: Use on chicken or in Chick Pea salad