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!
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.
Whip up my Easy Fried Kibbeh Bites for a tangy, crispy snack! Perfect with sumac and labneh, they’re a freezer-friendly delight.
Strawberry Shortbread Tiramisu is a dreamy, fruity dessert with layers of strawberries and cream. Perfect for impressing at any occasion!
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Super Recipe with Combination of Hummus and Salad …a must try