Roasted Chickpea And Hummus Salad

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!

Ingredients

Toasted chickpeas

• 1 x 400g can chickpeas
• ½ teaspoon Arabian/Bharat Spice
• 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 (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.

Method

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.

Step 2.
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.

Step 3.
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 4.
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.

Step 5.
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:

Gluten-Free Option
Easy Recipe
Vegan Friendly
Healthy
Delicious
Refreshing Summer Salad

Sahtan – Enjoy In Good Health