Hummus Crunch Salad

Let me tell you about one of my favorite go-to meals: the Hummus Crunch Salad. It wasn’t always this way, though. A few years ago, I was searching for a quick, satisfying lunch that didn’t involve heavy cooking or complicated ingredients. One day, I found myself experimenting with a can of chickpeas and some fresh veggies. What emerged was a vibrant salad that I couldn’t get enough of! The combination of textures and flavors in this Hummus Crunch Salad is simply irresistible. Fresh, crunchy veggies topped with crispy chickpeas and drizzled with a creamy hummus dressing—what more could you want? I often make this salad on busy weekdays, or when I have friends over; it never fails to impress!

Everything You Need for Hummus Crunch Salad

Gathering the right ingredients is key to making this Hummus Crunch Salad shine. Each component plays an important role in the overall flavor and texture of the dish. The star of the show is undoubtedly the chickpeas, packed with protein and fiber, which serve as a hearty base. Fresh veggies like iceberg lettuce and carrots add that necessary crunch and vibrant color, while the creamy hummus dressing ties everything together. Let’s dive into the ingredients!

• 19oz (540 ml) can chickpeas, drained and rinsed (about 1 ¾ cups chickpeas total): These little powerhouses are loaded with protein and fiber, making them a fantastic centerpiece for the salad.
• 1 ½ tablespoons olive oil: A drizzle of olive oil enhances flavor and helps the spices stick to the chickpeas.
• 1 tablespoon za’atar, plus extra: This Middle Eastern spice mix adds a unique herbal flavor.
• 1 ½ teaspoons garlic powder: Elevates the chickpeas with a savory kick.
• Sea salt and ground black pepper, to taste: Essential for seasoning.
• ½ cup plain hummus: The creamy base of the dressing that brings everything together.
• 2 tablespoons lemon juice: A splash of freshness.
• 1 tablespoon Dijon mustard: Adds a slight tanginess to the dressing.
• 2 tablespoons water: Adjusts the dressing’s consistency for perfect coating.
• 1 head iceberg lettuce, chopped (about 8 cups chopped iceberg): The crunchy base that gives the salad a satisfying bite.
• 2 cups matchstick carrots: Sweet and colorful, they provide a nice contrast to the greens.
• 1 cup flat-leaf parsley leaves, roughly chopped: Adds freshness and a pop of color.
• 1-2 cups pita chips: Crushed over the salad for that extra crunch.

Cooking Instructions for Hummus Crunch Salad

Making the Hummus Crunch Salad is a breeze! The steps are straightforward, so you can whip it up in no time. Follow along as I guide you through each phase of the process.

1. Preheat the oven to 425°F. This ensures the chickpeas will roast perfectly with a crispy texture. While the oven heats, line a baking sheet with parchment paper to prevent sticking.
2. Roast the chickpeas. Using a clean kitchen towel, thoroughly dry the chickpeas before transferring them to the baking sheet. Drizzle with olive oil and sprinkle in the za’atar, garlic powder, salt, and pepper. Toss to coat everything evenly. Roast them in the oven until they are deep brown and crisping on the exterior, about 20 to 25 minutes. Keep an eye on them to prevent burning!
3. Make the dressing. In a medium bowl, whisk together the hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. You want the mixture to be smooth and slightly pourable. Taste and adjust the seasoning if necessary, then set aside.
4. Prepare the salad. In a large bowl, combine the chopped lettuce, matchstick carrots, and chopped parsley. Season with salt and pepper to taste, and drizzle with three-quarters of the dressing. Toss to combine.
5. Top the salad with the roasted chickpeas and a few finishing dollops of the remaining dressing. This adds extra flavor and moisture to the salad.
6. Finish it off by using your hands to crush the pita chips over the finished salad. This not only adds crunch but also makes every bite more exciting.
7. Sprinkle some extra za’atar and pepper on top for an added touch of flavor and serve immediately! Enjoy your vibrant and nourishing dish.

Expert Tips about Hummus Crunch Salad

To make your Hummus Crunch Salad experience even better, here are some expert tips!

• Storage: Keep any leftovers in an airtight container in the fridge. The salad is best enjoyed within a couple of days for optimal freshness.
• Freezing: While the chickpeas can be frozen, it’s best to avoid freezing the salad once it’s dressed as the vegetables may become mushy.
• Pairing: This salad goes wonderfully with grilled chicken or fish, making it a perfect side for a wholesome dinner.
• Customize it: Add your favorite nuts or seeds for an extra crunch. Pumpkin seeds or sunflower seeds are great for added nutrition!
• Make it a meal: To turn this salad into a more filling dish, add quinoa or farro for additional protein and fiber.

How to Serve Hummus Crunch Salad

Serving your Hummus Crunch Salad can be as fun and creative as making it. Here are some ideas:

• As a main dish: This salad can stand alone as a light lunch or dinner. The protein from the chickpeas keeps it hearty enough to satisfy.
• Picnics: Pack the salad in a portable container for a perfect picnic meal. Just remember to keep the dressing separate until you’re ready to eat!
• Potlucks: This Hummus Crunch Salad is sure to be a hit at any gathering. It’s easy to transport and appealing to all.
• Seasonal gatherings: Serve it as a refreshing side dish during summer barbecues or family dinners.
• Storage tips: If you have leftovers, store them in a sealed container in the fridge. Enjoy within a couple of days for the best quality.
• Seasonal pairings: This salad pairs beautifully with seasonal fruits like strawberries or oranges if you want to add a sweet twist.

FAQ

Conclusion

The Hummus Crunch Salad stands out with its vibrant colors and textures, making it a delightful dish for any occasion. Whether you enjoy it for lunch, dinner, or at a gathering, it’s a recipe that’s sure to impress. I encourage you to try making it yourself; you won’t regret it!

Hummus Crunch Salad

The ultimate refreshing dish to satisfy your cravings, Hummus Crunch Salad combines crispy textures with creamy hummus and vibrant veggies. Perfect for a quick lunch or gathering, this easy recipe will be your new favorite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine Mediterranean

Servings 5 servings

Calories 350 kcal

Equipment

• Chef's Knife
• Oven
• Whisk
• Baking Sheet

Ingredients

  

• 19 oz chickpeas drained and rinsed (about 1 ¾ cups chickpeas total)
• 1.5 tablespoons olive oil
• 1 tablespoon za’atar plus extra
• 1.5 teaspoons garlic powder
• sea salt and ground black pepper to taste
• 0.5 cup plain hummus
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons water
• 1 head iceberg lettuce chopped (about 8 cups chopped iceberg)
• 2 cups matchstick carrots
• 1 cup flat leaf parsley leaves roughly chopped
• 1-2 cups pita chips

Instructions

 

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Roast the chickpeas. Using a clean kitchen towel, thoroughly dry the chickpeas before transferring to the baking sheet. Drizzle the chickpeas with olive oil and add the za’atar, garlic powder, salt, and pepper. Toss to coat and roast until deep brown and crisping on the exterior, about 20-25 minutes. Set aside to cool.
• Make the dressing. In a medium bowl, whisk together the hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. Once smooth and slightly pourable in texture, you’re good! Check for seasoning, adjust if necessary, and set aside.
• Make the salad. In a large bowl, combine the lettuce, matchstick carrots, and chopped parsley. Season the vegetables with salt and pepper and drizzle with ¾ of the dressing. Toss to combine. Top the salad with the roasted chickpeas and a few finishing dollops/drizzles of the dressing.
• Using your hands, crush the pita chips over the finished salad. Sprinkle a bit of extra za’atar and pepper on top and serve immediately!

Notes

• Tip 1: I buy the hummus, bag of matchstick carrots, and prepared pita chips from the grocery store to make this salad super easy.
• Tip 2: The store-bought pita chips stay crispy until the end and are actually my preference (over homemade) here.
• Tip 3: If using store-bought hummus like me, I recommend using one that you’re familiar with and really like the taste of as-is!
• Tip 4: Add a teaspoon of hot sauce (or more!) to the hummus dressing for a little zing.
• Tip 5: If there’s a vegan feta that you like, about ½ cup of it crumbled up would be really nice here.

Keyword Chickpea Salad, Healthy Salad, Hummus Salad, Mediterranean Salad

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!