Shrimp Soup with Mediterranean Veggie Sandwich and Beetroot Salad

Ingredients

• 0.5 cup chickpeas (dried, to be soaked and boiled for hummus)
• 3 tbsp tahini (for hummus)
• 1 pcs garlic (clove, for hummus)
• 2 pcs bell pepper (large, red)
• 4 tbsp olive oil (2 tbsp for hummus, 1 tbsp for roasting peppers, 1 tbsp for drizzling)
• 3 tbsp lemon juice (2 tbsp for hummus, 1 tbsp for drizzling)
• 8 slices whole wheat bread (sturdy, thick-cut slices)
• 1 cup baby spinach (fresh, lightly packed)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 cup kalamata olives (pitted and sliced)
• 0.25 cup feta cheese (crumbled)
• 0.5 tsp dried oregano
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for hummus)
• 4 tbsp water (for hummus, as needed)

Instructions

1. 1

   Prepare the Chickpeas

   • Soak the dried chickpeas in plenty of water overnight, or for at least 8 hours.
   • Drain the soaked chickpeas and rinse them well.
   • Place them in a pot, cover with fresh water, and bring to a boil. Cook for about 20-25 minutes or until tender. Drain and set aside.
2. 2

   Roast the Red Peppers

   • Preheat your oven to 400°F (200°C).
   • Cut the bell peppers in half, remove seeds and stems.
   • Place them cut-side down on a baking sheet, drizzle with 1 tbsp of olive oil.
   • Roast for 20-25 minutes, until the skins are blistered and charred.
   • Remove from oven, let them cool slightly, then peel off the skins and slice the peppers.
3. 3

   Make the Hummus

   • In a food processor, combine the cooked chickpeas, tahini, garlic, 2 tbsp lemon juice, and 2 tbsp olive oil.

Ingredients

• 2 pcs English cucumber (medium, thinly sliced)
• 0.5 pcs red onion (medium, thinly sliced)
• 2 tbsp olive oil (extra virgin)
• 2 tbsp white vinegar
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash and dry the cucumbers thoroughly.
   • Using a sharp knife or a mandoline, slice the cucumbers and red onion as thinly as possible.
   • Place the sliced vegetables in a large bowl.
2. 2

   Make the vinaigrette

   • In a small bowl, whisk together the olive oil, white vinegar, salt, and black pepper until well combined.
3. 3

   Combine and chill the salad

   • Pour the vinaigrette over the sliced cucumbers and onions.
   • Gently toss everything together until the vegetables are evenly coated.
   • For the best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
4. 4

   Serve

   • Give the salad a final toss and serve chilled.