Roasted Chickpea Salad with Hummus

If you’re looking for a vibrant, nutrient-packed dish that brings together fantastic flavors and textures, look no further than this Roasted Chickpea Salad with Hummus. This salad is not only easy to prepare, but it’s also incredibly versatile, making it a perfect meal for any occasion. The combination of crunchy vegetables, smoky chickpeas, and creamy hummus creates a satisfying meal that works well for lunch, dinner, or even as a hearty snack. Plus, it’s a great way to eat your greens while enjoying a delightful burst of flavors!

What You’ll Love About This Recipe

• Quick and Easy: This salad comes together in under 30 minutes, making it perfect for weeknight dinners.
• Nutritious: Packed with fiber, protein, and vitamins, you can feel good about indulging in this dish.
• Customizable: Feel free to swap out vegetables or add your favorite toppings to make it your own.
• Plant-Based: A great option for those following a plant-based diet.
• Delicious Leftovers: The flavors continue to meld, making it even tastier the next day!

What Goes Into Roasted Chickpea Salad with Hummus

• 1 large head of romaine lettuce
• 1 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)

Toolbox for This Recipe

• Large Bowl: For mixing your salad ingredients.
• Baking Sheet: To roast the chickpeas until crispy.
• Knife and Cutting Board: For chopping your vegetables.
• Blender or Food Processor: To make the creamy hummus.
• Measuring Cups and Spoons: For accuracy in your ingredients.

Roasted Chickpea Salad with Hummus: From Prep to Plate

Step 1: Prepare the Chickpeas

Start by preheating your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel. Spread them out on a baking sheet and drizzle with your favorite spices along with a pinch of salt. Roast in the oven for about 20-30 minutes until they are golden brown and crispy.

Step 2: Chop the Vegetables

While the chickpeas are roasting, wash and chop the romaine lettuce into bite-sized pieces. Slice the cucumber, grate the carrots, and halve the grape tomatoes. If using red onion, finely chop it as well. Place all the vegetables in a large bowl.

Step 3: Make the Hummus

In a blender or food processor, combine your ingredients for the Oil-Free Hummus. Blend until smooth and creamy, adjusting the texture with water as needed. Taste and season with salt, lemon juice, and garlic if desired.

Step 4: Assemble the Salad

Once the chickpeas are roasted and the vegetables are prepared, add the roasted chickpeas to the bowl of chopped vegetables. Dollop the hummus over the top and give everything a gentle toss, ensuring all the ingredients are well combined.

Step 5: Drizzle and Serve

Finish your salad by drizzling balsamic vinegar or Maple Balsamic Dressing over the top. Serve immediately and enjoy the delightful crunch and creaminess in every bite!

Spring–Summer–Fall–Winter Ideas

• In spring, add fresh peas or radishes for a refreshing crunch.
• Summer is perfect for adding diced bell peppers or corn for sweetness.
• In the fall, incorporate roasted sweet potatoes or butternut squash for warmth.
• During winter, try adding roasted Brussels sprouts or kale for a heartier salad.

What Not to Do

When making your Roasted Chickpea Salad with Hummus, avoid the following common pitfalls:

• Do not skip drying the chickpeas before roasting; this ensures they get crispy.
• Avoid over-roasting the chickpeas; watch them closely to prevent burning.
• Don’t forget to taste your hummus; adjust the flavors according to your preference.
• Do not add the dressing too early; keep it separate until you’re ready to serve to maintain the salad’s freshness.

Meal Prep & Storage Notes

This salad is a fantastic option for meal prep. You can store the components separately in airtight containers:

• The roasted chickpeas will stay crispy for up to 3 days when stored in a cool, dry place.
• Chopped vegetables can be kept in the refrigerator for about 2-3 days.
• Hummus can last in the fridge for up to a week.
• Assemble the salad just before eating to keep everything fresh and crunchy!

Roasted Chickpea Salad with Hummus Q&A

Can I use canned chickpeas instead of dried?

Absolutely! Canned chickpeas are a great time-saver. Just make sure to rinse and dry them well before roasting.

What can I substitute for the hummus?

If you’re looking for alternatives, consider using a store-bought bean dip or avocado as a creamy base.

Is there a way to make this salad gluten-free?

This recipe is already gluten-free, as all the ingredients are naturally gluten-free. Enjoy freely!

Can I add protein to this salad?

Definitely! Grilled chicken, tofu, or even quinoa make excellent additions if you’re looking for extra protein.

You Might Also Like

• Vegan Chickpea Curry
• Vegan Buddha Bowl
• Easy Chickpea Salad Sandwich
• Vegan Brownies

Wrap-Up

This Roasted Chickpea Salad with Hummus is a delightful way to enjoy a variety of fresh vegetables and wholesome ingredients. Not only is it easy to prepare, but it also packs a nutritional punch that will leave you feeling satisfied. Whether you choose to enjoy it for a quick lunch or serve it at your next gathering, this salad will be a hit with everyone. The combination of crunchy, smoky, and creamy elements creates a delicious harmony that you won’t want to miss. So grab your ingredients and get ready to enjoy a salad that’s as beautiful as it is delicious!