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"Deconstructed Hummus" Chickpea Salad

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.


  • 4 1/2-ish cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
  • 1 large or 2 small shallots, finely minced
  • 1 bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
  • 2 Tablespoons sesame seeds
  • 2 teaspoons cumin seeds
  • Juice and zest 1 organic lemon
  • 1/3 cup extra-virgin olive oil
  • 1 large clove garlic, roughly chopped
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper


  • If using canned chickpeas, drain, rinse, and dry them thoroughly. In a large bowl, combine the chickpeas, shallots, and cilantro.
  • 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.
  • In a blender, combine the lemon juice and zest, olive oil, garlic, salt, and pepper. Blend until smooth.
  • Pour dressing over salad and toss to combine well. Serve immediately or store in the fridge for up to three days.
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