Roasted Chickpea Salad with Hummus
A crisp romaine salad topped with oil-free hummus and smoky roasted chickpeas, finished with a drizzle of balsamic vinegar or Maple Balsamic Dressing.
Ingredients
Ingredients
- 1 large head romaine lettuce*
- 1 English/hothouse cucumber
- 2 medium carrots
- 5 oz.grape tomatoes
- 1/3 cupred onion or green onion
- 1 batchOil-Free Hummus
- 1 or 2 batches**Smoky Roasted Chickpeas
- Balsamic vinegar for drizzling orMaple Balsamic Dressing
Instructions
Instructions
- Make the Smoky Roasted Chickpeas first: prepare either 1 batch or 2 batches according to the Smoky Roasted Chickpeas recipe and start roasting so they will be ready when you assemble the salad.
- While the chickpeas are roasting (or beforehand if you prefer), make the Oil-Free Hummus according to its recipe and refrigerate until ready to use.
- Prepare the vegetables: wash and dry the romaine lettuce, English/hothouse cucumber, carrots, and grape tomatoes. Chop the 1 large head of romaine into bite-sized pieces, dice the 1 cucumber, shred the 2 medium carrots, halve or quarter the 5 oz. grape tomatoes, and thinly slice the 1/3 cup red onion (or slice the green onion alternative). Place all prepared vegetables in a large bowl and toss lightly to combine.
- Assemble the salad: divide the tossed salad among serving bowls or plates. Top each portion with a dollop of the Oil-Free Hummus and sprinkle with the Smoky Roasted Chickpeas (use 1 batch or both batches if you made 2).
- Finish and serve: drizzle balsamic vinegar over each salad (or use the Maple Balsamic Dressing), then serve immediately so the roasted chickpeas stay crisp.
Notes
Notes
*Romaine:
1 large head equals
about 6 cups chopped.
**Roasted chickpeas:
Often I'll make a double batch (using two 15-ounce cans) because I enjoy lots of crispy chickpea goodness in my salad. But feel free to stick to one batch if desired.
Other possible additions:
Sprouts, avocado, beets, bell pepper, red cabbage, Kalamata olives, nuts, seeds, vegan feta cheese, etc.
Nutrition:
The estimated nutritional content is calculated based on using one batch of roasted chickpeas.
*Romaine:
1 large head equals
about 6 cups chopped.
**Roasted chickpeas:
Often I'll make a double batch (using two 15-ounce cans) because I enjoy lots of crispy chickpea goodness in my salad. But feel free to stick to one batch if desired.
Other possible additions:
Sprouts, avocado, beets, bell pepper, red cabbage, Kalamata olives, nuts, seeds, vegan feta cheese, etc.
Nutrition:
The estimated nutritional content is calculated based on using one batch of roasted chickpeas.