Roasted Chickpea and Hummus salad would be perfect when you have leftover hummus and you want to keep your weeknight meal simple, healthy, and satisfying.
A bit of creamy hummus with fresh vegetables and crunchy bread in one bite is nothing but scrumptious, not to mention The salad that is a meal!
If you love the combination of fresh herbs and vegetables with flavours of the sumac and spices in dressings and of course the crunchiness of the bread, give the famous Crunchy Fattoush Salad a go!
Ingredients
Toasted chickpeas
- 1 x 400g can chickpeas
- ½ teaspoon Arabian/Bharat Spice (see cook’s note)
- ¼ teaspoon chili powder
- ½ teaspoon garlic granule
- ½ teaspoon dried mint
Fattoush Salad
- 1 pocket Arabic flat bread
- vegetable oil for deep frying
- 1 tablespoon sumac
- 1 cup parsley leaves coarsely chopped
- a handful of mint leaves coarsely chopped
- 6 cherry tomato ¼’d
- 1 Lebanese cucumber quartered lengthways and chopped
- ½ yellow capsicum chopped
- ½ red capsicum chopped
- 5 spring onions chopped
- 2 radish cut into half and thinly sliced
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt to season
- pomegranate molasses to drizzle
Cook’s Note
*If some of your guests prefer no bread in their salad, serve it on the side.
*For a gluten-free option, omit the bread
*Arabian spice is my blend known in the Middle East as Bharat -7 spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise substitute with allspice
Step 1.
Begin by making the Hummus. My hummus recipe is as simple as placing all Hummus ingredients in a food processor and blending. Get the recipe here.
Cut the bread into 2-3cm squares using kitchen scissors. Heat oil and fry bread until golden. Place on a paper towel to drain. Sprinkle with sumac while still hot so that the sumac sticks onto the bread. Toss to evenly coat the bread.
Step 2.
To toast the chickpeas; Drain the water from the chickpea can and rinse. Heat oil in a small frying pan, add chickpeas and spices and cook coating the chickpeas well for 5-7 minutes. Set aside.
Step 3.
Prepare and combine salad ingredients.
Place dressing ingredients in a jar, and shake well. Pour over the chopped vegetables and mix. Add the fried bread and toss through.
Step 4.
Spoon hummus across a large serving platter. Top with the fattoush salad. Scatter toasted chickpeas all over. Drizzle with pomegranate Molasses
Serves 4-6
Why you will love this salad:
gluten-free option
Easy Recipe
vegan friendly
healthy
delicious
summer salad
Sahtan – Enjoy In Good Health
