Carrot Hummus Salad recipe - ingredients, nutrition and when to eat it
This salad pairs the sweetness of carrots and the nuttiness of chickpea hummus with leafy greens.
This salad pairs the sweetness of carrots and the nuttiness of chickpea hummus with leafy greens. Serve it with bread or grains for lunch, or enjoy it as a light dinner when you want something easy on the palate.
Salads & light · 15 minutes to cook
Tips: Peeling some of the chickpea skins makes the hummus smoother.
Tips: Don't slice the carrots too thickly so they're easy to eat with the hummus.
Tips: Mix the hummus into the vegetables just before serving so the baby greens stay fresher.
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Ingredients (1 serving)
- Carrot — 80 g
- Cooked chickpeas — 80 g
- Baby greens — 50 g
- Tahini — 1 Tbsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Garlic — 0.5 pc
- Ground cumin — 0.3 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Water — 1 Tbsp