Hummus and Arugula Salad Bowls
Hummus and Arugula Salad Bowls are one of our favorite summer meatless meals. I love this meal for several reasons. First of all, I love that this is a meatless meal. While I enjoy eating meat, I tend to get sick of eating chicken and beef. So, meals like this are really a nice change of pace for me. Secondly, I like that this recipe can be made ahead of time. I like to get all the components ready early in the day, and then assemble it in the evening. And, lastly, I like that this is a fairly frugal meal. Chickpeas are very inexpensive. Here in New York, dried chickpeas only cost about a dollar a pound.
The Equipment I Used
- A Food Processor- You will need this to make the hummus.
- A Small Jar with a Lid- I use this to make my salad dressing.
- 4 Bowls- I like to serve this in four individual bowls.
- Salad Spinner- Use this to dry your arugula. Dry leaves allow the vinaigrette to cling to it.
The Ingredients Needed for Hummus and Arugula Salad Bowls
- Dried Chickpeas- I prefer dry chickpeas, over canned. To save time, soak the chickpeas in a bowl of water overnight in the refrigerator. Then, after boiling the chickpeas for ten minutes, simply simmer them for one hour.
- Arugula- Use baby arugula, or any lettuce that you prefer.
- Cherry Tomatoes- You could also use larger tomatoes, cut into cubes.
- Cucumbers- I like Kirby cucumbers, and also the English Cucumbers.
- Oil- Use a nice, good quality extra virgin olive oil. I like California Olive Ranch oil.
- Olives- I used kalamata olives, but you can use any olives you like.
- Feta Cheese- Choose a good quality feta, since it’s an important part of this meal.
- Tahini- Use a good quality tahini, like Soom.
How I Made my Bowls
- First, I made my hummus. Be sure to taste your hummus. You might want more salt, lemon, or water.
- Next, I made the dressing. Again, taste your dressing. You may want to add more garlic, honey, or salt.
- Finally, I assembled my bowls. You’ll have leftover hummus.
If you like hummus, you need to try these light and delicious Hummus and Arugula Salad Bowls.
Hummus and Arugula Salad Bowls
Arugula tossed with a sweet red wine vinegar dressing topped with homemade hummus, olives, feta, cucumbers, and mint.
Equipment
- Food processor
Ingredients
- 1 cup dried chickpeas
- 2 cloves sliced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup tahini
- ½ cup lemon juice
- ¼ cup water
- ½ tsp. kosher salt
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- ½ cup pitted Kalamata olives
- 1 cup sliced cucumbers
- 1 cup feta cheese, cut in one inch cubes
- ½ cup sliced red onions
- ¼ cup mint leaves
- 1 lemon, cut in wedges
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- ¼ tsp. each kosher salt and black pepper
- 1 clove minced garlic
Instructions
- Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
- Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
- Drain the beans and put them in the food processor. Add the garlic, oil, tahini, water, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
- Next, make the vinaigrette: Simply put all the ingredients in a small jar, and shake it until it's all combined.
- Toss the arugula with as much dressing as you like. Divide it between four bowls. Top each bowl with some hummus, and the rest of the ingredients.
Nutrition
Calories: 425kcal
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