Nola's Mediterranean Hummus Salad/Spread

This delicious spread/salad is perfect scooped up on some crusty sourdough warmed pita

Ingredients

• 1 container store-bought hummus, or make your own

For the salad:

• Chop the following into roughly the same size pieces:

• Persian cucumbers

• Red onions

• Ripe baby tomatoes

• Plant-based feta - store bought or make my easy version

• Fresh parsley, chopped fine

• Kalamata black olives - just remove pits and halve these

Optional extras:

• Sweet peppers, chopped

• Fresh mint, chopped

For the chickpeas:

• 1 can chickpeas, drained + dried

• Sprinkle with paprika, garlic and onion or spices of your choice

For the dressing:

• Go-to Everyday Salad Dressing + 2 tsps dried oregano and 2 cloves of garlic, chopped

Instructions

• Sprinkle spices on chickpeas and bake in a 400º oven for 25 minues

• Mix all salad ingredients with salad dressing and let it stand for a while for the dressing to marinate the veg

• When ready, drain some of the liquid off the salad

• Spread the hummus on a plate

• Top with salad and chickpeas (Add the chickpeas just before serving so that they don’t soften)

• Enjoy!

Notes

• Quantities have not been added as it depends on how many servings you require

• You can make the salad ahead and leave in the fridge, but bring to room temperature before serving