spring salad & arugula hummus
Serves: salad serves 2, hummus makes about 1.5 cups
Ingredients
for the salad:
- approx. 8 small carrots
- olive oil
- splash of balsamic vinegar
- a few handfuls of baby spring greens
- a few squeezes of lemon juice
- ½ cup cooked chickpeas
- ¼ cup crumbled feta cheese (omit if vegan)
- 1 beet, sliced thin
- pinches of red pepper flakes
- salt & pepper
- dollop of arugula hummus, per plate
arugula hummus:
- 1 cup chickpeas, cooked and drained
- ¼ cup toasted pine nuts
- 2 handfuls of arugula leaves
- juice of one lemon
- 3-4 tablespoons olive oil
- salt & pepper
Instructions
- Preheat your oven to 400 degrees.
- Roast the carrots: Using a vegetable peeler, peel 4 of the carrots into ribbons. Slice the other 4 in half, lengthwise, and chop into approx. 3-4 inch pieces. Place them separately on a baking sheet and toss with olive oil, a splash of balsamic vinegar, salt and pepper. Remove the ribbons from the oven after 8-10 minutes until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
- Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
- Make the salad: Toss the spring greens with a little olive oil, lemon juice, salt & pepper. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.
Recipe by Love and Lemons at https://dailycove.info/farmers-market-salad-arugula-hummus/%3C/div%3E%3Cdiv
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