Greek Chickpea + Hummus Salad
This recipe I pinched from HulloFresh a million years ago - delicious, but definitely not an original.
INGREDIENTS YOU WILL NEED:
Persian cucumber - 1
Grape or cherry tomatoes - 4oz
Fresh chives - 1/4 oz (handful)
Mixed greens - 2 oz (or your favorite salad base)
Feta cheese - 1/2 cup
Avocado - 1
Red pepper hummus - 8 tbsp (or any flavor you like)
Chickpeas - 1 13 oz can
Lemon - 1, half of it sliced into wedges
Sour cream - 4 tbsp (you can substitute Greek yogurt for more protein and less fat if you prefer)
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Olive oil - 5 tsp
UTENSILS I’D SUGGEST HAVING:
Colander - for washing + draining veg
Large mixing bowl - for chickpea mixture
Medium mixing bowl - for greens mixture
Whisk - for dressing
Chopping knife - for veg prep
Cutting board - for veg prep
Tongs - for tossing salad
Spoon - for avocado
ORDER OF OPERATIONS:
Wash and dry all produce, then drain and rinse off chickpeas in water.
Cut up all veg
Create the dressing
Fold ingredients together
Top with remaining hummus and garnish
INSTRUCTIONS:
Preheat? No.
Wash and dry all of your produce. Open the can of chickpeas to rinse them separately under water.
Halve your cucumber lengthwise, then slice into 1/2-inch thick pieces. Halve tomatoes lengthwise and finely chop the chives. Halve lemon and carefully halve, pit, and peel your avocado before dicing it into 1/2-inch pieces.
Tip: roll your lemon around with the palm of your hand for a few seconds, pressing it firmly into the table to get the most juice out of your fruit. This also works with limes!
Second tip: easiest way to approach an avocado is quietly (heh). Using the butt of your knife, cut a seam all the way around the avocado vertically. Then grab either side of it and twist in opposite directions, and pull. You should end up with one side that has the pit in it and one side that’s ready to cut. To remove the pit easier, knock the butt of your knife into the pit and it should sink into it a little to allow you to pull it out and discard.
Third tip: you can then safely make a grid of shallow slices into the avocado while it’s still in its “shell” and scoop out the cubes with a spoon if you wanted to, or throw the whole thing on a cutting board and do it there.
In a large bowl, whisk half the hummus and sour cream together, then add salt and pepper
Add chickpeas, avocado, tomatoes, cucumber, and half the chives to the bowl; stir and set aside
In a medium bowl, use tongs to toss your salad together with 1 tbsp of your olive oil, juice from half the lemon, and half the feta.
Fold your salad mixture into the chickpea mixture, add salt and pepper to taste.
Divy up this combination between bowls. Spoon remaining hummus over each bowl equally and use the back of your spoon to make a small well. Pour a drizzle of olive oil in each well and add salt and pepper to taste.
Garnish with remaining feta, chives, with a lemon wedge on the side for each.
Enjoy!