Salad Sampler Recipe

Prepare and blend

Rinse and drain the canned chickpeas. Reserve 2 tablespoons liquid from the can (or use cold water). In a food processor combine chickpeas, tahini, lemon juice, peeled garlic cloves, cumin and salt. Process until roughly smooth.

With the processor running, stream in 2 tablespoons olive oil and 2 tablespoons cold water (or reserved chickpea liquid) until the hummus reaches a creamy, spreadable consistency. Taste and adjust salt, lemon or cumin as needed.

Spoon into a serving bowl, drizzle a little extra olive oil over the top and sprinkle smoked paprika for garnish.

In a large bowl combine thinly sliced red cabbage and grated or julienned carrot.

Whisk together apple cider vinegar, olive oil, honey (or maple), salt and black pepper until emulsified. Pour over cabbage mixture and toss well to coat.

Let sit at room temperature for 10–15 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning.

Preheat a skillet over medium heat with 1 tablespoon olive oil. Add carrot pieces and sauté, stirring occasionally, until they begin to brown and are tender-crisp, about 8–10 minutes.

Sprinkle cumin, ground coriander, paprika, cinnamon and salt over the carrots. Stir to coat and cook 1–2 more minutes to bloom the spices.

Remove from heat, toss with 1 tablespoon lemon juice and chopped parsley. Transfer to serving dish and allow to cool slightly before serving.

Preheat oven to 400°F (200°C). Wrap each scrubbed beet in aluminum foil (drizzle with a little olive oil and sprinkle salt), or place whole beets in a roasting pan with a splash of water and cover with foil.

Roast beets until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven, unwrap and let cool slightly. Slip off skins using a paper towel or rub under running water, then slice or cube.

In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey or maple syrup and 1/2 teaspoon salt. Toss warm beet slices with the dressing and finish with chopped thyme or parsley. Let sit 5–10 minutes so flavors meld.

In a bowl combine thinly sliced white cabbage and optional sliced radish.

Whisk together 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and black pepper. Pour over the cabbage mixture and toss to coat.

Allow to sit 5–10 minutes at room temperature to slightly soften. Taste and adjust lemon, oil or salt.

Arrange small portions of hummus, red cabbage slaw, Moroccan carrots, roasted beets and white cabbage salad on a large platter or divide into individual plates. Serve at room temperature; provide extra lemon wedges and olive oil if desired.