Hummus Salad | Idaho Preferred

Ingredients

• 1 ½ cups dried Idaho chickpeas, soaked overnight
• Water, for cooking chickpeas
• 1 medium yellow Idaho onion, cut in half
• 1 carrot, peeled, cut in half
• 4 cloves garlic, crushed
• 1 ½ teaspoons tahini (sesame paste)
• 2 teaspoons garlic, minced
• 2 tablespoons lemon juice, approximately
• 1/8 teaspoon cayenne pepper, ground
• Salt and pepper to taste
• 6 tablespoons extra virgin olive oil, divided
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano or thyme
• 1 medium cucumber, diced
• 1 small red Idaho onion, thinly sliced
• 1 large or 2 small ripe Idaho tomatoes OR cherry tomatoes, diced
• 1 small head of romaine lettuce, chopped
• ¼ cup feta cheese, crumbled (Idaho)
• 1 can (15 ounces) white beans, drained and rinsed
• Microgreens, for garnish