Go Back
Homemade Hummus Crunch Salad photo

Hummus Crunch Salad

This Hummus Crunch Salad is a vibrant, nutritious delight! Packed with flavor and texture, it's perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 can chickpeas drained and rinsed (about 1 ½ cups total)
  • 1.5 tablespoons olive oil
  • 1 tablespoon za'atar plus extra for garnish
  • 1.5 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)
  • 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

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Salad tongs or a large spoon
  • Cutting board and knife

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Gently fold in the chickpeas, ensuring they are distributed throughout the salad. Adjust the seasoning with additional salt and pepper if needed.
  5. 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.