Mediterranean Grazing Night Board [Vegan] – One Green Planet

Discover more recipes with these ingredients

Mediterranean Grazing Night Board [Vegan]

The countries surrounding the Mediterranean Sea are known for their abundance of fresh vegetables, wheat, olive oil, and herbs. Of course, this is a broad description of what the region has to offer; Mediterranean food is extremely diverse and it would be impossible to capture the influence of every culture…
The countries surrounding the Mediterranean Sea are known for their abundance of fresh vegetables, wheat, olive oil, and herbs. Of course, this is a broad description of what the region has to offer; Mediterranean food is extremely diverse and it would be impossible to capture the influence of every culture on one board. Here, you’ll find familiar favorites like pita bread, hummus, and olives. This take on tabbouleh, a Middle Eastern salad, uses quinoa instead of the traditional bulgur, making it suitable for those with gluten allergies and sensitivities.
Read More

Ingredients You Need for Mediterranean Grazing Night Board [Vegan]

For the Board:

1 batch Quinoa Tabbouleh Salad
1 cucumber, thinly sliced
3 pita breads, sliced into triangles
1 batch Roasted Red Pepper Hummus
16 wheat crackers
1 cup (140 g) pomegranate arils
1/2 cup (70 g) manzanilla olives, drained
1/2 cup (70 g) kalamata olives, drained
1 (8-ounce [240 g]) jar marinated artichokes, drained
1 (9.5-ounce [266 g]) jar olive tapenade
1 cup (240 g) Quick Pickled Red Onions
1/4 cup (35 g) capers
1 bunch radishes, trimmed and halved
10 figs, halved
2 cups (260 g) dried apricots
1 lemon, sliced into wedges
6 ounces (168 g) cherry tomatoes on the vine
Fresh mint leaves, for garnish

For the Quinoa Tabbouleh Salad:

1/2 cup (90 g) white quinoa
1 cup (240 ml) water
1 bunch curly parsley, finely chopped
1/4 cup (15 g) fresh mint leaves, finely chopped
8 ounces (227 g) grape tomatoes, quartered
2 scallions (green part only), finely chopped
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lemon juice
1 clove garlic, minced
1/4 teaspoon salt
Few twists of black pepper

For the Red Pepper Hummus:

1 (15-ounce [420 g]) can chickpeas, drained and rinsed
1/2 cup (75 g) roasted red peppers, roughly chopped
2 tablespoons (30 g) tahini
2 tablespoons (30 ml) lemon juice
1 clove garlic, roughly chopped
1/2 teaspoon salt
1 tablespoon (15 ml) olive oil

Quick Pickled Onions:

2 tablespoons (25 g) sugar
3/4 cup (180 ml) rice vinegar
1/2 cup (120 ml) hot water
1/4 teaspoon salt
8 ounces (224 g) carrots, peeled and julienned, or red onions, thinly sliced

How to Prepare Mediterranean Grazing Night Board [Vegan]

For the Board:

Scoop the Quinoa Tabbouleh Salad into a medium bowl and place it near the left-center of the board. Fan the cucumber and most of the pita bread around the tabbouleh.
Transfer the Roasted Red Pepper Hummus to a small bowl and set it on the opposite side of the board. Fan the wheat crackers around the bowl.
Spoon the pomegranate arils, olives, artichokes, olive tapenade, pickled onions, and capers into small bowls and set them on the board. Fan the remaining pita bread along the edge of the board between the olive tapenade and the hummus.
Fill in gaps on the board with the radishes, figs, dried apricots, and lemon wedges. Place the cherry tomatoes in a small bowl off to the side and garnish the board with fresh mint.

For the Hummus:

Combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
As you run the food processor, slowly drizzle the olive oil in through the top. Blend the hummus until completely smooth, about a minute. Taste and season with another pinch of salt if desired.
Scoop the hummus into a bowl, cover, and refrigerate until ready to serve on this board.

For the Quick Pickled Onions:

Combine the sugar, rice vinegar, hot water, and salt in a quart-sized jar and secure the lid. Shake vigorously until the sugar and salt dissolve.
Add the carrots and sliced ginger to the jar and gently press down with a spoon to submerge the carrots and ginger in the pickling liquid. Secure the lid and allow the mixture to come to room temperature before transferring the jar to the fridge.
The flavor of these quick pickled will improve the longer they sit, so try to make them a day or two before serving.