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.
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
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.
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