HUMMUS SALAD

Classic creamy hummus with marinated sweet beets, crisp cucumber and romaine, salty feta and some crunchy za’atar chickpeas. All drizzled with a simple, lemon, oregano vinaigrette. I like to spread a thick layer of hummus on the bottom of the plate so every bite gets a little smear. Its so delicious and so good for you!

INGREDIENTS

1/4c chickpeas – buy canned or make your own here (or skip this part and just buy your favorite chickpea snacks)
1T olive oil
1/4t za’atar seasoning

1 lemon, zest and juice
1/4t oregano
2T white wine vinegar (red works too)
4T olive oil

2 roasted beets, cubed – buy them or make your own here
1-2c hummus – make your own here
1c cucumber, chopped
1 head of romaine, chopped
2-3oz feta, crumbled

INSTRUCTIONS

Preheat oven to 375°F. Toss chickpeas in olive oil, za’atar and a little pinch of salt. Transfer to a foil lined baking sheet and bake for 8 minutes, shake the pan around, 8-10 more minutes, until crisp. Set aside and let cool.

Put lemon zest and juice, oregano, vinegar, olive oil and a little pinch of salt and pepper in a jar, tighten the lid and shake. Pour half of the dressing over the beets and let them marinate for 30+min.

Smear a big scoop of hummus on the bottom of a plate. Toss the romaine with the rest of the dressing and plate it up with the beets, cucumber, feta and za’atar chickpeas. Top with a drizzle of olive oil. Perfection!

ENJOY!

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