Ready within 30 minutes with 10 core ingredients, this hummus crunch salad is the perfect vegan side for barbecues and potlucks. It’s made with simple and convenient ingredients, like hummus, cool iceberg lettuce, matchstick carrots, parsley, chickpeas, and pita chips. Chickpeas are crisped in the oven with za’atar spice while the rest comes together. Filled with crunchy and satisfying textures, plant-based protein, plus a shockingly easy and creamy hummus dressing, this big green salad is perfect for summer get togethers.

This salad is so fun and simple to make! I take a few grocery store shortcuts with this one: hummus, pre-cut matchstick carrots, and a bag of pita chips. The crispy za’atar chickpea topping takes about 25 minutes in the oven. This leaves you more than enough time to make up the rest of the salad.

The hummus dressing is a revelation to me! Once you whisk the hummus with some lemon, Dijon mustard, water, olive oil, and some salt and pepper, it kind of gives a mild caesar vibe? It plays off of the crispy iceberg, sweet carrots, and clean/peppery parsley really well. Top all of that with roasted herb-y chickpeas and crushed salty pita chips? YES.

Some tips for making this hummus crunch salad:

• I buy the hummus, bag of matchstick carrots, and prepared pita chips from the grocery store to make this salad super easy. The store bought pita chips stay crispy until the end and are actually my preference (over homemade) here.
• If using store bought hummus like me, I recommend using one that you’re familiar with and like the taste of as-is! I love Sunflower Kitchen’s hummus.
• Add a teaspoon of hot sauce (or more) to the hummus dressing for a little zing.
• If there’s a vegan feta that you like, ½ cup of it crumbled up on top would be nice here.

I like extra sprinkles of za’atar and black pepper on top of this salad (and also extra pita chips haha). If you’re looking for more summer salad inspiration, I recommend my pizza night salad and this creamy mustard slaw.

Hummus Crunch Salad

This 30-minute hummus crunch salad is loaded with fresh vegetables like crisp iceberg lettuce, peppery parsley, and slightly sweet matchstick carrots. It's all topped off with a creamy hummus-based dressing, roasted za'atar chickpeas, and crushed pita chips.

5 from 7 votes

Print Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings 4 -6

Ingredients

Crispy Za’atar Chickpeas

• 19 oz (540 ml) can chickpeas, drained and rinsed (about 1 ¾ cups chickpeas total)
• 1 ½ tablespoons olive oil
• 1 tablespoon za’atar, plus extra
• 1 ½ teaspoons garlic powder
• sea salt and ground black pepper, to taste

Hummus Dressing

• ½ cup plain hummus
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• sea salt and ground black pepper, to taste
• 2 tablespoons water

Salad

• 1 head iceberg lettuce, chopped (about 8 cups chopped iceberg)
• 2 cups matchstick carrots
• 1 cup flat leaf parsley leaves, roughly chopped
• sea salt and ground black pepper, to taste
• 1-2 cups pita chips

Notes

• I buy the hummus, bag of matchstick carrots, and prepared pita chips from the grocery store to make this salad super easy. The store bought pita chips stay crispy until the end and are actually my preference (over homemade) here.
• If using store bought hummus like me, I recommend using one that you’re familiar with and really like the taste of as-is!
• Add a teaspoon of hot sauce (or more!) to the hummus dressing for a little zing.
• If there’s a vegan feta that you like, about ½ cup of it crumbled up would be really nice here.

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Roast the chickpeas. Using a clean kitchen towel, thoroughly dry the chickpeas before transferring to the baking sheet. Drizzle the chickpeas with olive oil and add the za’atar, garlic powder, salt, and pepper. Toss to coat and roast until deep brown and crisping on the exterior, about 20-25 minutes. Set aside to cool.
• Make the dressing. In a medium bowl, whisk together the hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. Once smooth and slightly pourable in texture, you’re good! Check for seasoning, adjust if necessary, and set aside.
• Make the salad. In a large bowl, combine the lettuce, matchstick carrots, and chopped parsley. Season the vegetables with salt and pepper and drizzle with ¾ of the dressing. Toss to combine. Top the salad with the roasted chickpeas and a few finishing dollops/drizzles of the dressing.
• Using your hands, crush the pita chips over the finished salad. Sprinkle a bit of extra za’atar and pepper on top and serve immediately!

Author: Laura Wright

Course: Salad, Sauce, Side Dish

Diet: Vegan, Vegetarian

Keyword: 10 ingredients, 30 minutes, carrots, chickpeas, dijon mustard, fall, garlic powder, hummus, iceberg lettuce, lemon, lemon juice, lettuce, olive oil, parsley, pita, pita chips, spring, summer, winter, za’atar