Sweetgreens But Better (AKA SGBB) Hummus Crunch Salad

An at-home version of the Sweetgreens Hummus Crunch Salad using lettuces, kale, basil, parsley and tomatoes from my home edible garden.

ingredients:

1. Chopped Lettuces - Sweetgreens uses romaine lettuce but I used a variety of different lettuces. Use anything you have.

2. Shredded Kale

3. Shredded Red Cabbage

4. Chickpeas

5. Halved Cherry Tomatoes

6. Cucumber Slices

7. Basil Leaves

8. Hummus: I used store bought which was perfect.

9. Pickled Onions: Slice a red onion thinly. Place slices in a bowl and add 2 Tablespoons red wine vinegar. Stir and let sit for at least 30 minutes.

10. Za’atar Breadcrumbs: Make breadcrumbs by blending some old bread into bits. Sprinkle breadcrumbs onto a sheet pan and add olive oil. Sprinkle 2 Tablespoons of za’atar seasoning onto the breadcrumbs and mix everything together. Put in a 350 degree oven for 2-5 minutes, or until lightly browned. (Alt version: use pre-made breadcrumbs instead of blending old bread. This is what I did and it worked perfectly well.)

11: Pesto Vinaigrette: Combine all the ingredients for the vinaigrette in a high powered blender and blend until smooth:

• 1 cup tightly basil leaves

• 1 cup tightly chopped flat leaf parsley leaves

• 1/2 cup olive oil

• 2 Tablespoons red wine vinegar

• 1 Tablespoon dijon mustard

• 2 cloves garlic minced

• 1 teaspoon salt

Kristen shows how to make the Sweetgreens Hummus Crunch Salad at home.