Spring Salad & Arugula Hummus


Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we struggle to leave the house by noon. But the summer heat is starting to set in so...

What you will need

approx. 8 small carrots

olive oil

splash of balsamic vinegar

a few handfuls of baby spring greens

a few squeezes of 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

1 cup chickpeas, cooked and drained

¼ cup toasted pine nuts

2 handfuls of arugula leaves

juice of one lemon

3-4 tablespoons olive oil

salt & pepper


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