|1||Olive oil for drizzling|
|1||Salt and freshly ground pepper for seasoning|
|1||large sweet onion|
|1||large green zucchini|
|1||large yellow zucchini|
|1||small head of radicchio|
|1||lime, cut in half rounds|
|1||283g container Sabra Limited Edition Salsa Verde Hummus|
|1||540 ml can of chickpeas|
|1 tsp||extra-virgin olive oil|
|½ tsp||kosher salt|
|½ tsp||cayenne pepper|
|1||Cilantro Lime Vinaigrette:|
|½ cup||fresh lime juice|
|1||garlic clove, minced|
|½ tsp||fresh ground pepper|
|1/3 cup||extra-virgin olive oil|
|¼ cup||fresh cilantro, finely chopped|
To make crispy chickpeas, preheat oven to 425 degrees and line a large baking sheet with parchment paper.
Drain and rinse chickpeas and blot them with paper towel to dry. Remove any loose skin.
In a bowl, toss chickpeas with oil, salt and pepper.
Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning.
Remove chickpeas from oven and set aside to cool. Any leftovers can be stored in an air-tight container in the refrigerator.
To make vinaigrette, in a bowl, whisk together lime juice, honey, garlic, and salt and pepper. Gradually whisk in olive oil and stir in cilantro. Refrigerate until ready to use.
Preheat grill to medium-high heat.
To prepare the vegetables for grilling, keep peppers whole, without removing skin; cut onion into quarters; cut each green and yellow zucchini into 8 sticks; cut radicchio and romaine lettuce in quarters, ensuring you leave the stems to keep the quarters from falling apart; cut avocados in half with skin on and remove pit; cut eggplant in 1/4 inch rounds.
To grill vegetables, place on a baking sheet and drizzle with 1/4 cup olive oil and season with 1 tsp salt and 1 tsp fresh black pepper. Ensure your grill is oiled to avoid vegetables sticking. Place peppers whole on one side of grill, arrange zucchini, eggplant, onion wedges and both lettuces on grill. Close lid and barbecue for 15 -20 minutes and turn halfway through for even grilling. Vegetables should be slightly charred and soft when finished. Remove each vegetable as it finishes cooking and place back on the baking sheet until all vegetables are done. Peppers may need a few extra minutes for softening. Add avocado halves and lime rounds cut-side down on the grill. Close lid and grill for 5-6 minutes until soft and grill marks form.
Let grilled vegetables cool slightly. Cut vegetables and lettuce into ½-inch bite size pieces.
To assemble jars, add 3 tbsp of vinaigrette to the bottom of a 4-cup sized Mason jar. Add grilled vegetables in layers: eggplant, mixed peppers, onions, mixed yellow and green zucchini. Next, layer two to three tbsp of Sabra Limited Edition Salsa Verde Hummus, add avocado and top up jar with lettuce and radicchio. Repeat with remaining jars if using. Store in refrigerator until ready to eat. Pour in bowl and top with crispy chickpeas.