Salad Vapiano

Ingredients for 2 servings:

• ½ bunch arugula
• 1 handful of spinach (baby spinach)
• 1 handful of Lollo Rosso or Bianco
• 14 cherry tomatoes
• 100 g chickpeas, from the can
• 8 dates, dried
• 2 tbsp hummus, ready-made product or homemade
• 3 tbsp oil
• 1 tsp tomato paste
• 1 tsp honey
• 3 tsp apple cider vinegar
• lemon juice
• possibly garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

With tomatoes, dates and chickpeas

For the dressing, mix tomato paste and honey with vinegar and 2 tablespoons of water, whisk in the oil and season everything with lemon juice and maybe a little garlic (e.g. granulated) to taste until sweet and sour. For the salad, wash the rocket, spinach and lollo rosso, drain well and place in a bowl. Wash the cherry tomatoes, halve or quarter them as desired and add them. Pit the dates if necessary and cut into fairly small pieces, rinse the chickpeas well and add them to the bowl with the dates. Pour in the dressing, mix everything well and divide the salad between two plates. If you like, add a tablespoon of hummus to each plate (tastes great mixed with the salad) or place it next to the salad and serve! Serve with oven-fresh ciabatta.