Greek hummus lunch plates
A thick swoosh of hummus under a chopped cucumber, tomato, chickpea and feta salad, with pita for scooping, a no-cook vegetarian lunch that feels like a café plate.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $4.48 a serving
- 670 calories
- Good the next day
- Vegetarian
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 2 servings.
- 2 mini cucumbers, diced
- 1 cup cherry tomatoes, quartered
- 2 tbsp red onions, finely chopped
- ¼ cup Kalamata olives, halved
- 1 cup chickpeas, drained and rinsed
- ⅓ cup feta cheese, crumbled
- ⅔ cup hummus
- 2 pita bread, cut into wedges
From your pantry
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- ¼ tsp dried oregano
- 1 pinch paprika
Each serving has about 670 calories, 26 g protein, 77 g carbs and 30 g fat, and costs about $4.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No Kalamata olives? Black olives work.
- No feta cheese? Goat cheese works.
- No pita bread? Flour tortillas work.
Steps
Tap an underlined word for a quick explanation.
the cucumbers, quarter the tomatoes, the onion and the olives.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
them in a bowl with the chickpeas, feta, olive oil, vinegar and oregano.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread ⅓ cup hummus across the bottom of each of 2 containers, swooping it with the back of a spoon.
Spoon the salad over the hummus and dust it with of paprika.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Pack the pita wedges in a bag on the side.
Dolly’s tip: Pita in its own bag stays soft instead of soaking up the salad. The plates keep 2 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
