Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Peel, halve, then thinly slice onion.Cut tomato into 1/2-inch pieces.Drain, then roughly chop olives.Peel, then mince or grate garlic.

Add carrots and 1 tbsp (2 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until carrots are golden-brown and cooked through, 10-12 min.\*\*

Meanwhile, add onions, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer onions, including pickling liquid, to a medium bowl.

Add mayo, hummus, 1/4 tsp (1/2 tsp) garlic and 2 tsp (4 tsp) water to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Whisk together 1/2 tbsp (1 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil in another large bowl. Add spring mix and tomatoes, then toss to combine.

Divide salad between plates, then top with olives, carrots, plant based protein shreds and pickled onions.Drizzle creamy hummus dressing over top.