Nola's Mediterranean Hummus Salad/Spread

This delicious spread/salad is perfect scooped up on some crusty sourdough warmed pita



Ingredients

  • 1 container store-bought hummus, or make your own

For the salad:

  • Chop the following into roughly the same size pieces:

  • Persian cucumbers

  • Red onions

  • Ripe baby tomatoes

  • Plant-based feta - store bought or make my easy version

  • Fresh parsley, chopped fine

  • Kalamata black olives - just remove pits and halve these

Optional extras:

  • Sweet peppers, chopped

  • Fresh mint, chopped

For the chickpeas:

  • 1 can chickpeas, drained + dried

  • Sprinkle with paprika, garlic and onion or spices of your choice

For the dressing:



Instructions

  • Sprinkle spices on chickpeas and bake in a 400º oven for 25 minues

  • Mix all salad ingredients with salad dressing and let it stand for a while for the dressing to marinate the veg

  • When ready, drain some of the liquid off the salad

  • Spread the hummus on a plate

  • Top with salad and chickpeas (Add the chickpeas just before serving so that they don’t soften)

  • Enjoy!



Notes

  • Quantities have not been added as it depends on how many servings you require

  • You can make the salad ahead and leave in the fridge, but bring to room temperature before serving