Roasted Chickpea Salad with Hummus
This Roasted Chickpea Salad with Hummus is vibrant, nutritious, and so easy to make! Crunchy veggies, smoky chickpeas, and creamy hummus come together for a delightful meal.
Servings: 4 servings
Ingredients
- 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)
Instructions
- Preheat 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 golden brown and crispy.
- 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. Finely chop the red onion if using. Place all the vegetables in a large bowl.
- In a blender or food processor, combine ingredients for the Oil-Free Hummus. Blend until smooth and creamy, adjusting texture with water as needed. Taste and season with salt, lemon juice, and garlic if desired.
- Add the roasted chickpeas to the bowl of chopped vegetables. Dollop the hummus over the top and gently toss to combine all ingredients well.
- Drizzle balsamic vinegar or Maple Balsamic Dressing over the salad. Serve immediately and enjoy the delightful crunch and creaminess.
Equipment
- Large Bowl
- Baking Sheet
- Knife and cutting board
- Blender or food processor
- Measuring Cups and Spoons
Notes
- Dry chickpeas thoroughly before roasting to ensure crispiness.
- Store roasted chickpeas separately to keep them crispy for up to 3 days.
- Assemble salad just before serving to maintain freshness and texture.