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This savory, satisfying hummus salad has all the elements of your favorite chickpea spread, deconstructed and reassembled into a fabulous dish all its own.

deconstructed hummus salad in a bowl
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Why we love this recipe

This fabulous, easy-breezy deconstructed hummus salad has been a favorite for many years. It’s:

  • Bursting with the flavors of hummus
  • Great at room temperature
  • Perfect for picnics, BBQs, and buffets
  • A super-quick lunch or dinner that’s easy to make in advance
  • Vegan and gluten-free

I first published this recipe here way back in 2012. I’ve since updated the post for clarity and also tweaked the recipe.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • Canned chickpeas make this dish quick and easy, and they work great here. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 1/2 cups of cooked chickpeas.
  • Extra-virgin olive oil and freshly squeezed lemon juice form the base of the simple dressing.
  • Finely minced shallot and garlic add bursts of savory flavor. Letting them marinate in the lemon juice for a few minutes removes some of their sharpness.
  • Whole sesame seeds and cumin seeds evoke the flavors of hummus and add a bit of toasty crunch.

How to make it

Here’s an overview of what you’ll do to make a great batch of deconstructed hummus salad. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll stir together the shallot garlic, lemon juice, salt, and pepper and let it sit for five minutes.
  2. Meanwhile, toast the seeds.
  3. Whisk the olive oil into the dressing.
  4. Add the chickpeas and seeds to the bowl and stir to coat. That’s it!

Expert tips and FAQs

What else can I add to hummus salad?

This is a flavorful but basic version of deconstructed hummus. You can add herbs and vegetables to your heart’s content.

Chopped fresh cilantro, flat-leaf parsley, and scallions, alone or in combination, would be great. And diced cucumber, halved cherry tomatoes, green bean segments, snap peas, and steamed broccoli would all be natural additions if you’d like to incorporate some vegetables.

Can I make this recipe in advance? What about leftovers?

Absolutely. This salad will keep well in an airtight container in the fridge for a week. Bring to room temperature before serving.

More favorite quick & easy bean salads

deconstructed hummus salad in a bowl

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deconstructed hummus salad in a bowl
4.89 from 9 votes

Deconstructed Hummus Salad

By Carolyn Gratzer Cope
This savory, satisfying hummus salad has all the elements of your favorite chickpea spread deconstructed and reassembled into a fabulous dish all its own.
Prep: 10 minutes
Cook: 2 minutes
Total: 12 minutes
Servings: 4
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Ingredients 

  • 2 15.5- ounce 425-gram cans chickpeas
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 3 tablespoons (45 ml) freshly squeezed lemon juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seeds
  • 3 tablespoons (45 ml) extra-virgin olive oil

Instructions 

  • Drain, rinse, and thoroughly dry the chickpeas.
  • Place the shallot, garlic, lemon juice, salt, and pepper into a large bowl and give it a good stir.
  • Let sit for five minutes so the lemon juice has a chance to take some of the sharpness out of the shallot and garlic.
  • Meanwhile, in a small pan, toast the sesame and cumin seeds over medium-low heat until golden and fragrant.
  • Pour the olive oil into the bowl and stir to combine well.
  • Add chickpeas and seeds to bowl.
  • Stir to coat thoroughly with dressing.

Notes

  1. 2 cans chickpeas equals about 3 1/2 cups, which you can make from scratch if you like from one heaping cup of dried chickpeas.
  2. Suggested additions: This is a flavorful but basic version of deconstructed hummus. You can add herbs and vegetables to your heart's content. Chopped fresh cilantro, flat-leaf parsley, and scallions, alone or in combination, would be great. And diced cucumber, halved cherry tomatoes, green bean segments, snap peas, and steamed broccoli would all be natural additions if you'd like to incorporate some vegetables.
  3. This salad will keep well in an airtight container in the fridge for a week. Bring to room temperature before serving.

Nutrition

Serving: 1, Calories: 332kcal, Carbohydrates: 38g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 279mg, Fiber: 11g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beans + Lentils
Cuisine: Middle Eastern
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.89 from 9 votes (9 ratings without comment)

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16 Comments

  1. 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.

  2. 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.