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–+ servings
Spring Salad & Arugula Hummus
Amy

Spring Salad & Arugula Hummus

This Spring Salad & Arugula Hummus is a vibrant celebration of fresh, seasonal flavors that will brighten any meal. Perfect for a quick lunch or a refreshing side, this dish comes together in just 20 minutes, making it ideal for busy days.
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Servings: 2
Ingredients Method

Ingredients
  

for the salad
  • approx. 8 small carrots
  • olive oil
  • splash of balsamic vinegar
  • a few handfuls baby spring greens
  • a few squeezes 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 arugula leaves
  • juice of one lemon
  • 3-4 tablespoons olive oil
  • salt & pepper

Method
 

  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
  5. 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.
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