spring salad & arugula hummus
If you want to add more middl eastern recipes to your recipe box, spring salad & arugula hummus might be a recipe you should try. For $3.83 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 558 calories, 15g of protein, and 40g of fat. It works well as a salad. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up hummus, carrots, olive oil, and a few other things to make it today. Easter will be even more special with this recipe. It is brought to you by Love & Lemons. This recipe is liked by 912 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 99%, this dish is awesome. Users who liked this recipe also liked Spring Orzo Salad with Arugula, Asparagus, Pine Nuts - Rachel Cooks, White Asparagus Arugula Spring Salad with Meyer Lemon White Balsamic Dressing, and Spring Pea Hummus.
Servings: 2
Ingredients:
2 handfuls of arugula leaves
3 handfuls of baby spring greens
1 tablespoon balsamic vinegar
1 beet, sliced thin
approx. 8 small carrots
1 cup chickpeas, cooked and drained
1/4 cup crumbled feta cheese (omit if vegan)
Tbsp of arugula hummus, per plate
juice of 1 lemon
3 squeezes of lemon juice
3-4 tablespoons olive oil
1/4 cup toasted pine nuts
pinches of red pepper flakes
salt & pepper
Equipment:
peeler
oven
baking sheet
food processor
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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
1. 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.
2. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.
Nutrition Information:
covered percent of daily need
