INGREDIENTS
2 handfuls
Arugula, leaves
3 handfuls
Baby spring greens
1
Beet, thin
1/2 cup
Chickpeas, cooked
1 cup
Chickpeas, cooked and drained
1
Lemon, juice of
1
dollop Arugula hummus
1
splash Balsamic vinegar
3
squeezes Lemon juice
1 pinch
Red pepper flakes
2
Salt & pepper
1
Olive oil
3 tbsp
Olive oil
1/4 cup
Pine nuts, toasted
1/4 cup
Feta cheese
approx. 8 small carrots