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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.
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Soaking Time: 1 hour
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 425 kcal

Equipment

  • Food processor

Ingredients
  

  • 1 cup dried chickpeas
  • 2 cloves sliced garlic
  • cup extra virgin olive oil
  • 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
Keyword meatless
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