spring salad & arugula hummus
Ingredients
for the salad:
- 8 small carrots, approx.
- olive oil
- splash of balsamic vinegar
- a few handfuls of baby spring greens
- a few squeezes of lemon juice
- 1/2 cup cooked chickpeas
- 1/4 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
- 1/4 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.