Deconstructed Hummus Chickpea Salad

So. I asked my father-in-law to buy all the ingredients for this deconstructed hummus chickpea salad, and then I left the country without making it. Nice, right? That’s one reason why I’m posting this recipe today. It’s also one reason why I should probably make an effort to be a more gracious houseguest in the future — maybe bring frozen cookie dough balls or lemon curd that I’ve already made. But. One goal at a time. I never claimed to be made of solid gold. I don’t recommend it.

What I do recommend is this deconstructed hummus chickpea salad, and that’s the second reason why I’m posting this recipe today. Recommend is not really a strong enough word for this situation. Recommend does not convey any particular sense of urgency or devotion. I wish it did. So let’s try this: I implore you to make this salad. I beseech you. I appeal at once to your senses of wonder, pleasure-seeking, and common decency. Just make it. Please. Okay?

Along with the tacos I did manage to make for the in-laws, this chickpea salad is the kind of vegan food that easily passes muster with carnivores and other skeptics. Plus, if things get really bad, you can always serve it alongside a steak. Seriously, it would go great.

And it’s almost as easy as it is delicious. Helloooo, stressless weeknight dinner for four with leftovers for the next day’s lunch. Just don’t try to say that with a mouth full of chickpeas. Okay, I think it’s time for me to go. See you soon.

Deconstructed Hummus Chickpea Salad | Umami Girl 6

Deconstructed Hummus Chickpea Salad | Umami Girl

"Deconstructed Hummus" Chickpea Salad
Serves 8
The inspiration for this salad was nothing more -- and nothing less -- than my deep and abiding love for hummus. Here you'll find all the flavors of freshly made hummus and then some, masquerading as a respectable vegan main course or side dish.
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Total Time
10 min
Total Time
10 min
  1. 4 1/2-ish cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
  2. 1 large or 2 small shallots, finely minced
  3. 1 bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
  4. 2 Tablespoons sesame seeds
  5. 2 teaspoons cumin seeds
  6. Juice and zest 1 organic lemon
  7. 1/3 cup extra-virgin olive oil
  8. 1 large clove garlic, roughly chopped
  9. 1 teaspoon fine sea salt
  10. 1/4 teaspoon freshly ground black pepper
  1. If using canned chickpeas, drain, rinse, and dry them thoroughly. In a large bowl, combine the chickpeas, shallots, and cilantro.
  2. In a small pan, toast the sesame and cumin seeds over medium-low heat until the sesame seeds begin to turn golden brown and the seeds are very fragrant. Add the warm seeds to the bowl.
  3. In a blender, combine the lemon juice and zest, olive oil, garlic, salt, and pepper. Blend until smooth.
  4. Pour dressing over salad and toss to combine well. Serve immediately or store in the fridge for up to three days.
Umami Girl

  • Oh yes, please. Just saved for the phase one roundup!ReplyCancel

  • Oh my goodness, you’re too funny! Just loved this post, let alone the recipe. I will take your challenge and make this!! :)ReplyCancel

  • Jane

    Hi Carolyn! I can’t wait to make this! I have chickpeas almost every day at lunch time because I love them. Gabrielle does too! We will definitely be giving this recipe a try. Hope you’re doing well.ReplyCancel

  • Yum! So simple and delicious looking.ReplyCancel

  • First of all, I LOVE chickpeas and all things cilantro. Add in some shallots and lemon, we’re done. This looks amazing, thank you!

    Second, as I mentioned earlier, I so love your new design. It’s just lovely. :)ReplyCancel

  • I am so sold on this dish! I often make a chickpea salad that’s loaded with parsley and Greek flavors, but I’ll try your deconstructed hummus next!ReplyCancel

  • […] 11.) Deconstructed Hummus Chickpea Salad (Vegan Approved) […]ReplyCancel

  • I love this idea of using the raw ingredients to achieve the same elements of taste but include more texture variety!ReplyCancel

  • Amy

    Carolyn, this looks AMAZING! It will help me get through til spring really does arrive! Thanks, and can’t wait to try it.ReplyCancel

  • […] you love about hummus but in a more basic salad form. Toasted sesame and cumin seeds, shallots, lemon juice/ zest, fresh […]ReplyCancel

  • Nanners

    Eat these tacos! As they say in Greece, “These tacos are so good, a mother would not share them with her child.”
    And, please, do not attempt to bring frozen cookie dough or lemon curd through airport security. Not now. Not ever.ReplyCancel

  • Danielle

    Looks fabulous! Will definitely make soon! Hope you guys are well. xoxo!ReplyCancel

  • […] Deconstructed hummus chickpea salad @ Umami Girl […]ReplyCancel

  • Ty

    Found this on pinterest and made it tonight. OH MY GOSH. One of the best things I have ever tasted. Ever.

    Thanks so much for sharing.ReplyCancel

  • Amy B

    My husband made this salad for me for mother’s day. It was delicious and quite filling. It was even better left over. I think that it will become a picinic staple.ReplyCancel

  • […] Umami Girl unveiled Deconstructed Hummus Chickpea Salad this week. Her take on this party favorite retains all of the delicious flavors of hummus with a […]ReplyCancel

  • […] you love about hummus but in a more basic salad form. Toasted sesame and cumin seeds, shallots, lemon juice/ zest, fresh […]ReplyCancel

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