Roasted Chickpea Salad with Hummus
A tossed romaine salad with cucumber, carrots, grape tomatoes and red onion, topped with smoky roasted chickpeas and a dollop of oil-free hummus; finished with balsamic vinegar or a Maple Balsamic Dressing.
Servings: 4 servings
Ingredients
Ingredients
- 1 large head romaine lettuce*
- 1 English/hothouse cucumber
- 2 medium carrots
- 5 oz.grape tomatoes
- 1/3 cupred onion or green onion
- 1 batchOil-Free Hummus
- 1 or 2 batches**Smoky Roasted Chickpeas
- Balsamic vinegar for drizzling orMaple Balsamic Dressing
Instructions
Instructions
- Make the Smoky Roasted Chickpeas first: prepare 1 or 2 batches according to the Smoky Roasted Chickpeas recipe and roast them. When finished, set the roasted chickpeas aside (allow to cool briefly if desired).
- While the chickpeas are roasting, make 1 batch of the Oil-Free Hummus, or use hummus made ahead and refrigerated until ready.
- Prepare the salad vegetables: chop 1 large head romaine lettuce into bite-sized pieces; dice 1 English/hothouse cucumber; shred 2 medium carrots; halve or quarter 5 oz. grape tomatoes; and thinly slice 1/3 cup red onion (or use green onion). Place all prepared vegetables in a large bowl and toss lightly to combine.
- Assemble each serving: place the desired amount of the tossed salad in a serving bowl, top with roasted chickpeas (from step 1), and add a dollop of the Oil-Free Hummus.
- Finish and serve: drizzle with balsamic vinegar or Maple Balsamic Dressing to taste, then serve immediately.
Equipment
- Large Bowl
- Serving Bowl
- Oven
Notes
Notes
*Romaine:
1 large head equals
about 6 cups chopped.
**Roasted chickpeas:
Often I'll make a double batch (using two 15-ounce cans) because I enjoy lots of crispy chickpea goodness in my salad. But feel free to stick to one batch if desired.
Other possible additions:
Sprouts, avocado, beets, bell pepper, red cabbage, Kalamata olives, nuts, seeds, vegan feta cheese, etc.
Nutrition:
The estimated nutritional content is calculated based on using one batch of roasted chickpeas.
*Romaine:
1 large head equals
about 6 cups chopped.
**Roasted chickpeas:
Often I'll make a double batch (using two 15-ounce cans) because I enjoy lots of crispy chickpea goodness in my salad. But feel free to stick to one batch if desired.
Other possible additions:
Sprouts, avocado, beets, bell pepper, red cabbage, Kalamata olives, nuts, seeds, vegan feta cheese, etc.
Nutrition:
The estimated nutritional content is calculated based on using one batch of roasted chickpeas.