Matt and I stopped in for lunch at the Sierra Nevada Brewery restaurant in Chico, CA, and after we finished our giant sampler of beers, Matt ordered their flatbread and hummus salad for lunch.  He loved it, and has been asking me to make it ever since.  It’s a fun way to serve salad, and very simple to prepare if you buy pre-made hummus. I cut the flatbread into wedges like pizza slices – before putting the salad on top – so they are easy to grab while I’m eating the salad. As with any salad you can add or subtract ingredients based on your taste and what’s seasonally available and fresh. Enjoy.

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Flatbread and Hummus Salad
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Ingredients
  • 4 round flatbreads, about 7-8 inches in diameter
  • 2 cups baby spinach
  • 2 cups arugula
  • 8 oz hummus (store-bought or homemade)
  • 1 avocado, sliced
  • ¼ cup red onion, chopped
  • 1 medium tomato, chopped
  • 12-15 kalamata olives, pitted
  • 4 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • salt
  • pepper

Instructions
  1. Rinse and dry spinach and arugula.
  2. Spread the hummus on each of the four flatbreads.
  3. Cut flatbread into ⅛th pieces like pizza slices.
  4. Make salad dressing by whisking oil and vinegar in small bowl with a pinch of salt.
  5. Slice tomato into wedges.
  6. Chop red onion.
  7. Toss tomato, olives, red onion, spinach, arugula, and salad dressing and add salt and pepper to taste.
  8. Place ¼ salad mix on each of the four flatbread.
  9. Slice avocado into wedges and arrange on salad.

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