Hummus and chopped salad are common breakfast items in the Middle East, offering a mix of fresh vegetables, healthy fats, fiber, and protein.
Get more simple, unexpected breakfast recipes here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 english cucumber, finely chopped </li>
<li>2 plum tomatoes, finely chopped </li>
<li>1 yellow or red bell pepper, finely chopped </li>
<li>1 tbsp olive oil</li>
<li>1 tbsp juice of 1 lemon </li>
<li>¼ tsp salt</li>
<li>⅛ tsp black pepper</li>
<li>½ cup crumbled feta cheese</li>
<li>2 (8inch) whole-wheat pitas, sliced into quarters </li>
<li>1 (15oz) can low-sodium chickpeas</li>
<li>1 garlic clove </li>
<li>3 tbsp tahini</li>
<li>3 tbsp juice of 1 lemon </li>
<li>½ tsp salt </li>
<li>¼ tsp ground black pepper </li>
<li>¼ cup olive oil </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>To make chopped salad, combine all ingredients except feta cheese and pita in a medium bowl. </li>
<li>To make hummus, place chickpeas, garlic, tahini, lemon juice, salt, and black pepper in a blender and blend until smooth. With machine running, gradually add olive oil and blend until well incorporated. </li>
<li>To assemble meze bowl, place ¾ cup of chopped salad and ¼ cup of hummus side by side in each bowl. Top with 2 tbsp feta cheese and serve with 2 pita wedges. </li>
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