Boil the chickpeas according to the instructions on the package. I did the night before. Before cooking soak the chickpeas in cold water not less than 4 hours. (Soaking reduces the cooking time of chickpeas and makes it softer). Place the washed chickpeas in a pot with water in the ratio 1:5, bring to a boil. Cook for 10 minutes over high heat, and then until cooked 50-60 minutes on low heat. Add salt at the end of cooking, as it slows the cooking process. (To chickpeas I seethe add a pinch of baking soda, at the beginning of cooking). Chickpeas mashed with a fork.

To the chickpeas add finely chopped parsley, sour cream and garlic passed through the press.

Beets cut into thin rings.

Molds from the pastry cut out circles, hearts or squares.

Serve the dish. On the circle put the beetroot 0.5 tsp. chick peas with herbs and garlic, cover with a second slice of beet. Decorate with parsley leaves. Each turret drizzle with olive oil mixed with balsamic vinegar. Serve immediately. Bon appetit!