Spring produce is at its peak, which means it’s time to step away from Pinterest (even if just for a short while) and head to your local farmers’ market. It’s the perfect time to draw inspiration from the colorful bounty and get creative in your kitchen. Last weekend, I brought home the prettiest veggies and made this vibrant, tasty salad. We eat with our eyes first, after all.
Farmers’ Market Salad with Arugula Hummus
for the salad:
Approx. 8 small carrots
Splash of balsamic vinegar
A few handfuls of baby spring greens
A few squeezes of lemon juice
1/2 cup cooked chickpeas
1/4 cup crumbled feta cheese
1 beet, sliced thin
Pinches of red-pepper flakes
Salt and pepper
Dollop of arugula hummus, per plate
Arugula hummus: (makes about 1.5 cups)
1 cup chickpeas, cooked and drained
1/4 cup toasted pine nuts
2 handfuls of arugula leaves
Juice of one lemon
3-4 tbsps olive oil
Salt and pepper
Preheat your oven to 400 degrees.
Roast the carrots: Using a vegetable peeler, peel four carrots into ribbons. Slice the other four in half, lengthwise, and chop into approximately three- to four-inch pieces. Place them separately on a baking sheet; toss with olive oil, a splash of balsamic vinegar, and salt and pepper. Remove ribbons from the oven after eight to 10 minutes, until they’re slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
Make the hummus:
Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
Make the salad:
Toss the spring greens with a little olive oil, lemon juice, and salt and pepper. Add the chickpeas, feta, sliced beets, and roasted carrots to the salad. Top with a spoonful of hummus, and serve.
Recipe and Photo Courtesy of Love & Lemons.