Hummus Crunch Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• 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

• Water

  Plain, clean water

  2 tbsp or 30g

• Carrots

  Raw

  2 cup strips or slices or 244g

• Parsley

  Raw

  1 cup or 60g

• Pita chips

  Snacks, salted

  4 oz or 113g

• Za Atar

  George's

  1 tbsp 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, and salt. 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, and water until smooth. Adjust seasoning if needed and set aside.
4. In a large bowl, combine lettuce, carrots, and parsley. Season with salt, 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.

Similar Foods

• Crunchy Fennel Salad
• Crunchy Peanut & Quinoa Salad
• Crunchy Ramen Noodle Salad
• Hummus and Avocado Salad Sandwiches
• Green Salad with Pita Bread & Hummus
• Grape, Walnut, and Romaine Salad The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad.