Roasted chickpea and hummus salad is the perfect dish to make when you have leftover hummus and 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, this salad is a full-blown meal.
If you love the combination of fresh herbs and vegetables with sumac and delightful spices and crunchy bread, you have to give the famous Crunchy Fattoush Salad a go!
- 1 x 400g can chickpeas
- ½ teaspoon Arabian/Bharat Spice
- ¼ teaspoon chili powder
- ½ teaspoon garlic granule
- ½ teaspoon dried mint
- 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
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt to season
- pomegranate molasses to drizzle (optional but delicious)
Notes from Rouba
- 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 or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with allspice.
Cut the bread into 2-3cm squares using kitchen scissors. Heat the oil and fry the bread until golden, then place it 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.
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.
Prepare and combine all the salad ingredients. Add olive oil and lemon, season with salt and mix. Add the crispy bread and toss it through.
Spoon hummus across a large serving platter. Top with the fattoush salad. Scatter toasted chickpeas all over. Drizzle with pomegranate molasses.
Servings: serves 4-6
Why You Will Love This Salad:
Refreshing Summer Salad