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!
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:
Go-to Everyday Salad Dressing + 2 tsps dried oregano and 2 cloves of garlic, chopped
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