Split Pea Soup with Hummus Sandwich and Beetroot Salad

Ingredients

• 4 pcs whole wheat tortillas (large, 10-inch size)
• 1 cup chickpeas (canned, rinsed and drained)
• 4 cup baby spinach (fresh)
• 1 cup carrots (shredded)
• 1 cup cucumber (cut into thin sticks or matchsticks)
• 1 cup bell pepper (any color, thinly sliced)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt

Instructions

1. 1

   Prepare the filling

   • In a small bowl, gently toss the chickpeas, shredded carrots, cucumber sticks, and bell pepper slices.
   • Drizzle with fresh lemon juice and sprinkle with salt and black pepper. Toss lightly to combine.
2. 2

   Warm the tortillas

   • Heat a dry non-stick skillet over medium heat.
   • Warm each tortilla for about 30 seconds per side, until soft and pliable. This prevents them from cracking when you roll them.
3. 3

   Assemble the wraps

   • Lay a warm tortilla on a flat surface.
   • Spread about 1/4 cup of hummus evenly over the tortilla, leaving a 1-inch border around the edges.
   • Place a handful (about 1 cup) of baby spinach over the hummus.
   • Spoon a quarter of the vegetable and chickpea mixture in a line down the center of the spinach.
4. 4

Ingredients

• 4 pcs beets (medium, about 400g total)
• 2 tsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.25 pcs red onion (thinly sliced)
• 1 tsp honey
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beets

   • Wash the beets thoroughly, leaving the skins on. Trim the leaves, leaving about an inch of the stem.
   • Place the beets in a large pot and cover with water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until they are tender when pierced with a fork.
   • Drain the beets and run them under cold water to cool them down.
2. 2

   Prepare the beets

   • Once cool enough to handle, the skins should slip off easily. Use your hands or a paper towel to rub them off.
   • Cut the peeled beets into bite-sized cubes or slices and place them in a medium bowl.
3. 3

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey.
   • Stir in the chopped fresh dill, salt, and black pepper.
4. 4

   Combine and serve

   • Add the thinly sliced red onion to the bowl with the beets.
   • Pour the vinaigrette over the beets and onions. Toss gently to combine.
   • For best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
   • Serve chilled or at room temperature.