Roasted Chickpea And Hummus Salad

Name: Roasted Chickpea And Hummus Salad
Prep time: 20 min
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads Mains Sides

Roasted chickpea and hummus salad is the perfect weeknight meal with your leftover hummus. It's simple, healthy, and satisfying.

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

4-6

About this recipe

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!

Watch it here

Ingredients

Toasted Chickpeas

Hummus Dip (see Notes by Rouba)
1 x 400g can chickpeas
½ teaspoon 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.
Bharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with allspice.
Hummus Recipe here

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.