Roasted Chickpea Salad with Hummus
This Roasted Chickpea Salad with Hummus is a vibrant, nutritious delight! Packed with fresh veggies and crunchy chickpeas, it’s a delicious way to elevate your salad game.
Servings: 4 servings
Ingredients
- 1 large head romaine lettuce
- 1 each English/hothouse cucumber
- 2 medium carrots
- 5 oz. grape tomatoes
- 1/3 cup red onion (or green onion)
- 1 batch oil-free hummus
- 1 or 2 batches Smoky Roasted Chickpeas
- Balsamic vinegar for drizzling (or Maple Balsamic Dressing)
Instructions
- Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry. Toss with seasonings like smoked paprika and garlic powder. Spread on a sheet pan and roast for 25-30 minutes until crispy.
- Wash and chop the romaine lettuce into bite-sized pieces. Peel and julienne the carrots, and slice the cucumber into thin rounds. Halve the grape tomatoes and finely chop the onion.
- In a blender, combine canned chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth, adding water as needed to achieve desired consistency.
- In a large bowl, combine the chopped romaine, cucumber, carrots, tomatoes, and onion. Toss to mix.
- Once the chickpeas are done, cool slightly and add to the salad for crunch.
- Drizzle balsamic vinegar or dressing over the salad. Add hummus on top and toss gently to combine.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Blender or food processor
- Knife and cutting board
- Measuring cups and spoons
Notes
- Marinate vegetables in lemon juice and salt for extra flavor.
- Customize with ingredients like avocado or olives.
- Add quinoa for extra protein and heartiness.