Addictively tasty healthy food.  That’s what toasted lavash with lemon hummus and tomato cucumber salad is.  Crunch. Yum. Pick up the crumbs.  Repeat.

Ingredients

1 lavash(9 x 12 inch)

1 T olive oil

2/3 C hummus *

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

1 T mint chopped

2 T Kalamata olives chopped

Dressing Ingredients

1/2 t salt

Pinch of pepper

1/3 C white balsamic vinaigrette plus 2 T set aside

Last Ingredient to Add

2 C Little Gem (baby romaine) lettuce **

Directions

Serves 2 or 4.

Preheat oven to 450º F.

Line baking sheet with parchment paper.

Make Salad

Chop and prep all salad ingredients.

In small bowl, combine all salad ingredients (except romaine).

Set aside.

In a container, combine salad dressing ingredients and toss.

Make Dressing and Dress Vegetables

Make white balsamic vinaigrette.

Add 3 tablespoons of  dressing to vegetables and marinate for 1 hour. Set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 3 minutes per side and remove from oven and cool.

Assemble

Spread flatbread with hummus.

Add romaine to marinated salad mixture and toss.  More olives could also be added.

Add mixture to flatbread and drizzle 1-2 tablespoons of dressing on top.

Cut and serve.

Notes

* I use lemon hummus or caper hummus in this recipe.

** If I am out of romaine, I use arugula. This changes the crunch factor and the taste profile.

This is a favorite luncheon meal–vegetables and protein on lavash.