This has been one of my favourite salads to make since forever. Its just so simple and filling and travels so well. Its the perfect salad to take to work or for a picnic, its so versatile that you can roast any vegetables you have on hand. Its packed full of flavour and just amazing. I’m on day two of eating this salad for lunch and I’ll probably be eating it for the rest of the week! Yes, that’s how much I love this salad.
This salad came to be thanks to long days of walking around Dublin, we walked a lot! the first couple of months we refused to get a leapcard and just walked everywhere we needed to go! It was pure bliss, but man, at the end of the day I was ravenous! All I wanted was something quick yet super filling! Hummus is a staple in our house and it should be in your house too. Its great for dipping, spreading and for this salad! Make your own or buy it from the shop, the only thing that matters is, is that you have this in your fridge.
ROASTED VEGETABLES AND HUMMUS SALAD BOWL – serves 1- 2
- 1-2 tbsp hummus
- diced cucumber
- chopped roma tomatoes
- shredded romaine lettuce
- drizzle of oil
- salt and pepper
- 1/2 tsp paprika
- 2 cloves garlic, chopped
- 1 red onion sliced
- zest and juice of 1 lemon
- 1 small carrot diced
- 1 small zucchini diced
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1/2 peeled chopped beetroot
- 1/2 -3/4 can washed chickpeas
- drizzle mayonnaise
Preheat oven to 180 degrees C/ 356F
Place the carrot, zucchini, peppers,beetroot, garlic, onion and chickpeas on a non stick baking tray. Drizzle with oil and toss. Sprinkle generously with salt, pepper and paprika
Roast for 30 – 40 minutes or until tender.
Remove from heat and drizzle with lemon juice and zest. Toss
In a bowl, add the hummus.
Top with the roasted vegetables and chickpeas.
Add tomatoes and diced cucumber.
And cover with shredded lettuce.
Drizzle mayonnaise or favourite salad dressing at the top. Cover and take to work or eat immediately YUM!