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Spring salad & arugula hummus

Love & Lemons
  • minutes
  • Serves 2

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