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!
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 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.