Hummus Crunch Salad
Ingredients
Crispy Za’atar Chickpeas
-
19
oz
canned chickpeas, drained and rinsed
-
1½
tablespoons
olive oil
-
1
tablespoon
za’atar
-
1½
teaspoons
garlic powder
-
to taste
sea salt and ground black pepper
Hummus Dressing
-
½
cup
plain hummus
-
2
tablespoons
lemon juice
-
2
tablespoons
olive oil
-
1
tablespoon
Dijon mustard
-
to taste
sea salt and ground black pepper
-
2
tablespoons
water
Salad
-
1
head
iceberg lettuce, chopped
-
2
cups
matchstick carrots
-
1
cup
flat leaf parsley leaves, roughly chopped
-
to taste
sea salt and ground black pepper
-
1-2
cups
pita chips
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Dry the chickpeas with a towel, then toss them with olive oil, za’atar, garlic powder, salt, and pepper on the baking sheet.
- Roast the chickpeas for about 20-25 minutes until they are deep brown and crisp.
- In a medium bowl, whisk together hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water until smooth.
- In a large bowl, combine chopped lettuce, matchstick carrots, and chopped parsley. Season with salt and pepper, then drizzle with ¾ of the dressing and toss.
- Top the salad with roasted chickpeas and drizzle with remaining dressing.
- Crush pita chips over the salad and sprinkle with extra za’atar and pepper before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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