Hummus Crunch Salad

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Hummus

  Commercial

  ½ cup or 123g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  2 tbsp or 30g

• Carrots

  Raw

  2 cup strips or slices or 244g

• Parsley

  Raw

  1 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pita chips

  Snacks, salted

  4 oz or 113g

• Zaatar Lebanese Blend

  ARZ

  1 tablespoon or 10g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Feta cheese

  2 oz or 57g

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Dry the chickpeas thoroughly with a kitchen towel. Place them on the baking sheet, drizzle with olive oil, and sprinkle with za'atar, garlic powder, salt, and pepper. Toss to coat and roast for 20-25 minutes until deep brown and crisp. Let cool.
3. In a medium bowl, whisk together hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water until smooth. Adjust seasoning if needed and set aside.
4. In a large bowl, combine lettuce, carrots, and parsley. Season with salt and pepper, drizzle with 3/4 of the dressing, and toss to combine. Top with roasted chickpeas and remaining dressing.
5. Crush pita chips over the salad, sprinkle with extra za'atar, feta cheese, and pepper. Serve immediately.

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