Deconstructed Hummus Salad
This savory, satisfying hummus salad has all the elements of your favorite chickpea spread deconstructed and reassembled into a fabulous dish all its own.
Servings: 4
Calories: 332kcal
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
- 2 cans chickpeas equals about 3 ½ cups, which you can make from scratch if you like from one heaping cup of dried chickpeas.
- 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.
- 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