Roasted Chickpea and Hummus Salad

Roasted Chickpea and Hummus Salad

Roasted Chickpea and Hummus Salad 1632 1224 Rouba Shahin Middle Eastern Cooking

The salad that is a meal! 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.

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!

chickpea hummus salad served on a plate


Toasted chickpeas

  • 1 x 400g can chickpeas
  • ½ teaspoon Arabian 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 frying
  • 1 tablespoon sumac
  • 1 cup parsley leaves
  • a handful of mint leaves
  • 5 cherry tomato ¼’d
  • 1 Lebanese cucumber
  • ½ yellow capsicum
  • ½ red capsicum
  • 5 spring onions
  • 2 radish


  • 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.
*placing tomato into a strainer helps the juice runs through, preventing your salad from becoming watery.
*For a gluten-free option, omit the bread
*Arabian spice is my blend known in the Middle East as Bharat -8 spice blend.  You can find it at Middle Eastern grocery stores and various supermarkets.


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.

fried bread sprinkled with sumac

Step 2.
To toast the chickpeas; Drain the water from one 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.
Roughly chop vegetables and herbs and place them in a bowl.

Place olive oil, lemon, and salt for the dressing in a jar, and shake well. Pour over the chopped vegetables and mix.  Add the fried bread and toss it through.

Step 4.
Spoon hummus across a large serving platter.  Top with the fattoush salad.  Scatter toasted chickpeas all over.  Drizzle with pomegranate Molasses

chickpea hummus salad

Serves 4-6

Why you will love this salad:

gluten-free option
Easy Recipe
vegan friendly
summer salad


Sahtan – Enjoy In Good Health