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Hummus Crunch Salad

This Hummus Crunch Salad is SO EASY! Crispy za’atar chickpeas, creamy hummus dressing, and fresh crunchy veggies come together in a vibrant, wholesome meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Easy, Gluten-Free, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 can (19oz/540 ml) chickpeas drained and rinsed (about 1 ¾ cups chickpeas total)
  • 1 ½ tablespoons olive oil for roasting chickpeas
  • 1 tablespoon za’atar plus extra for sprinkling
  • 1 ½ teaspoons garlic powder
  • to taste sea salt and ground black pepper for roasting chickpeas
  • ½ cup plain hummus
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil for dressing
  • 1 tablespoon Dijon mustard
  • to taste sea salt and ground black pepper for dressing
  • 2 tablespoons water to thin dressing
  • 1 head iceberg lettuce chopped (about 8 cups chopped)
  • 2 cups matchstick carrots
  • 1 cup flat-leaf parsley leaves roughly chopped
  • to taste sea salt and ground black pepper for seasoning veggies
  • 1-2 cups pita chips

Instructions

  • Preheat your oven to 400°F (200°C). Spread the drained and rinsed chickpeas on a baking sheet. Drizzle with 1 ½ tablespoons olive oil, then sprinkle with 1 tablespoon za’atar, 1 ½ teaspoons garlic powder, and a pinch of sea salt and black pepper. Toss well to coat evenly. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crunchy.
  • In a small bowl, combine ½ cup plain hummus, 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 tablespoon Dijon mustard. Season with sea salt and ground black pepper to taste. Add 2 tablespoons water to thin the dressing to a pourable consistency. Whisk until smooth and creamy.
  • While the chickpeas roast, chop the iceberg lettuce into bite-sized pieces. Peel and julienne or use matchstick carrots, then roughly chop the parsley leaves. Place all fresh veggies in a large mixing bowl. Season lightly with sea salt and black pepper.
  • Pour the hummus dressing over the chopped veggies and toss gently to coat evenly. Add the roasted za’atar chickpeas and toss carefully so they stay crunchy. Sprinkle extra za’atar over the top.
  • Right before serving, toss in 1-2 cups of pita chips for added crunch. Alternatively, swap pita chips for homemade croutons.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Measuring Spoons and Cups
  • Sharp knife and cutting board
  • Colander

Notes

  • Toast chickpeas to enhance crunch and deepen flavor.
  • Add pita chips at the last minute to keep them crispy.
  • Store components separately for make-ahead freshness.
  • Try seasonal vegetable swaps like romaine lettuce or roasted sweet potatoes for variety.
  • Use a homemade za’atar substitute if the spice blend isn’t available.