2 cans or 2 jars Pickled Beets (do not drain)
1 can Chick Peas, drained
1 Medium sweet onion
1 large cucumber
1 block Feta Cheese or crumbled feta
2 Tablespoons Apple Cider Vinegar
Empty Pickled beets (with the juice) and chick peas into a large bowl.
Chop up the onion and cucumber into 1/2 inch size chunks.
Add to the beets with the apple cider vinegar.
Chop or break apart the feta cheese into small chunks. Or use crumbled Feta.
Add to the mixture and stir to mix all the ingredients together.
Refrigerate for 2 hours or overnight and serve cold.
Keep refrigerated for up to a week.