Greens & Beetroot Salad With Chickpea Fritters And Tahini Dressing
This colorful Beet and Chickpea Bowl appears in Episode 7 of My Greek Table Season 5: The Flavors of Longevity, and celebrates beans—one of the most important longevity ingredients in the Mediterranean diet and throughout the world’s Blue Zones. Built for convenience without sacrificing nutrition, this bowl uses frozen zucchini–chickpea patties to create a quick, wholesome foundation for a vibrant meal layered with leafy greens, spiralized beets, fresh citrus, hummus, and a bright tahini–orange dressing. It’s a simple, nourishing, plant-forward dish that aligns beautifully with the principles of long-lived Greek island cooking while fitting easily into modern, busy lifestyles.
Ingredients
- 4 frozen zucchini–chickpea patties prepared according to package directions
- 4 large handfuls leafy greens kale, arugula, spinach, or mixed greens
- 1 large beet peeled and spiralized (see note)
- 1 orange peeled and cut into wedges or cubes
- Commercial hummus
- Tahini dressing:
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons fresh orange juice
- 2 –4 tablespoons water as needed to thin
- 1 medium garlic clove grated
- Salt to taste
Instructions
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Cook the patties:
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Prepare the frozen zucchini–chickpea patties according to the package directions.
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Make the dressing:
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In a small bowl or jar, whisk together the tahini, lemon juice, orange juice, and garlic. Add water gradually until the dressing reaches your preferred consistency. Season with salt.
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Assemble the bowls:
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Place a handful of leafy greens into each bowl and add a spoonful of hummus.
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Finish the bowls:
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Top with spiralized beets, orange pieces, and the warm patties. Drizzle generously with tahini dressing and serve.
