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Hummus Crunch Salad

5 from 10 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
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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

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!

Recipe 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.
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.