Hummus Crunch Salad
Looking for a refreshing and satisfying salad that packs a punch of flavor and texture? Look no further than this Hummus Crunch Salad! It’s vibrant, nutritious, and incredibly easy to whip up. With a base of crispy iceberg lettuce, a delightful mix of veggies, and a creamy hummus dressing, this salad is perfect as a light lunch, an appetizer, or a side dish for your next gathering. Plus, it’s a fantastic way to incorporate more plant-based ingredients into your diet without sacrificing taste.
Why You’ll Love This Recipe
This Hummus Crunch Salad is everything you want in a meal: crunchy, creamy, and bursting with flavor. The combination of fresh ingredients and the satisfying crunch of pita chips makes each bite a delightful experience. Not only is it delicious, but it’s also packed with nutrients, thanks to the chickpeas, carrots, and parsley. The hummus dressing adds a rich creaminess that elevates the salad, making it feel indulgent while remaining healthy. Plus, it comes together in just a few simple steps, making it perfect for busy weeknights or meal prep.
Ingredient Checklist
- 1 (19 oz) can chickpeas, drained and rinsed (about 1 ½ cups chickpeas total)
- 1 ½ tablespoons olive oil
- 1 tablespoon za’atar, plus extra for garnish
- 1 ½ teaspoons garlic powder
- Sea salt and ground black pepper, to taste
- ¾ cup plain hummus
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 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
- Sea salt and ground black pepper, to taste
- 1-2 cups pita chips for topping
What’s in the Gear List
- Large mixing bowl – for combining the salad ingredients.
- Small mixing bowl – for whisking together the hummus dressing.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Salad tongs or a large spoon – for tossing the salad together.
- Cutting board and knife – for chopping the veggies.
Hummus Crunch Salad — Do This Next
Step 1: Prepare the Chickpeas
In a large bowl, combine the drained and rinsed chickpeas with 1 ½ tablespoons olive oil, 1 tablespoon za’atar, 1 ½ teaspoons garlic powder, and a pinch of sea salt and black pepper. Toss to coat evenly.
Step 2: Make the Dressing
In a small bowl, whisk together ¾ cup plain hummus, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons water until smooth and creamy. Season with salt and pepper to taste.
Step 3: Assemble the Salad
In a large mixing bowl, add the chopped iceberg lettuce, matchstick carrots, and roughly chopped parsley. Pour the dressing over the salad ingredients and toss well to combine.
Step 4: Add Chickpeas
Gently fold in the chickpeas, ensuring they are distributed throughout the salad. Adjust the seasoning with additional salt and pepper if needed.
Step 5: Serve and Garnish
Transfer the salad to a serving bowl or individual plates. Top with pita chips and sprinkle with extra za’atar for an added burst of flavor. Serve immediately and enjoy the crunch!
How to Make It Lighter
- Use a low-fat hummus or make your own with minimal oil.
- Substitute half of the olive oil in the dressing with water or vegetable broth.
- Increase the amount of vegetables and reduce the chickpeas for fewer calories.
- Use whole grain pita chips or baked pita chips for a healthier crunch.
Chef’s Rationale
Creating this Hummus Crunch Salad is about balancing flavors and textures to keep each bite exciting. The chickpeas not only provide protein but also contribute a satisfying chewiness that pairs beautifully with the crispness of the lettuce and carrots. The za’atar spice blend introduces a unique Middle Eastern flavor profile that elevates the salad from ordinary to extraordinary. By using hummus as a dressing, you simplify the preparation while still delivering a rich, creamy texture that is usually only achieved with more complex dressings. This salad is a perfect example of how simple ingredients can come together to create something truly special.
Make Ahead Like a Pro
This Hummus Crunch Salad is an excellent option for meal prep! You can prepare the individual components in advance and assemble them just before serving. Here are some tips:
- Store the chopped iceberg lettuce, carrots, and parsley in airtight containers in the refrigerator for up to 3 days.
- Prepare the chickpeas and hummus dressing and keep them in separate containers. They will last about 4-5 days in the fridge.
- Combine the ingredients just before serving to maintain the crunchiness of the salad. Adding the pita chips right before serving will prevent them from becoming soggy.
Frequently Asked Questions
Can I use other types of lettuce?
Absolutely! While iceberg lettuce provides a great crunch, you can substitute it with romaine, spinach, or mixed greens for a different flavor and texture.
What can I use instead of za’atar?
If you can’t find za’atar, you can create a simple substitute by mixing dried oregano, thyme, and sesame seeds. It won’t be exactly the same, but it will still add a lovely herby flavor.
How can I make this salad vegan?
This recipe is already vegan, as it uses plant-based ingredients. Just ensure your hummus and pita chips do not contain any animal products.
Can I add protein to this salad?
Yes! Feel free to add grilled chicken, falafel, or even cooked quinoa for an extra protein boost. Just keep in mind that it may change the flavor profile slightly.
Ready, Set, Cook
Now that you have all the tips, tricks, and steps to create your very own Hummus Crunch Salad, it’s time to get cooking! Gather your ingredients, put on some music, and enjoy the process of creating this delicious, nutritious dish. Whether you’re serving it at a gathering or enjoying it as a solo lunch, this salad is sure to impress and satisfy. Dive into the fresh flavors and crunchy textures, and don’t forget to share your creation with friends and family. Happy cooking!
Hummus Crunch Salad
Ingredients
Equipment
Method
- In a large bowl, combine the drained and rinsed chickpeas with 1 ½ tablespoons olive oil, 1 tablespoon za'atar, 1 ½ teaspoons garlic powder, and a pinch of sea salt and black pepper. Toss to coat evenly.
- In a small bowl, whisk together ¾ cup plain hummus, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons water until smooth and creamy. Season with salt and pepper to taste.
- In a large mixing bowl, add the chopped iceberg lettuce, matchstick carrots, and roughly chopped parsley. Pour the dressing over the salad ingredients and toss well to combine.
- Gently fold in the chickpeas, ensuring they are distributed throughout the salad. Adjust the seasoning with additional salt and pepper if needed.
- Transfer the salad to a serving bowl or individual plates. Top with pita chips and sprinkle with extra za'atar for an added burst of flavor. Serve immediately and enjoy the crunch!
Notes
- Store chopped veggies in airtight containers for up to 3 days.
- Keep chickpeas and dressing in separate containers for 4-5 days.
- Add pita chips just before serving to maintain crunch.
