Roasted Chickpea Salad with Hummus Dressing

Roasted Chickpea Salad with Hummus Dressing! Crispy, seasoned roasted chickpeas in a yummy salad and a hummus-dill dressing. Vegan & Gluten-Free. 

this Recipe

There are salads and then there are salads. This is obviously the later, a messy layering of vegetable after vegetable, crispy, roasted chickpeas and a quick hummus-dill dressing.

It’s healthy, delicious and oh, so satisfying. The kind of meal that I’ve been turning to over and over again the past few weeks, as I slowly come out of vacation-induced coma. Our summer has been packed with mini-vacation after mini-vacation, which is exactly how I like to spend the season. Now that we are smack dab in the middle of the country, we are somewhat closer to all the friends and family that we didn’t get to see living on the West Coast. So, we packed them all into one summer! Alternating road trips to visit just about everyone, a fun and exciting way to spend the hot and humid months.

Of course, constant entertaining and traveling means that I’m out of my normal routine. Which, as my fellow type-A’s will understand, can only happen for so long. My workouts have dwindled to the times I’m teaching (um, if I’m paid to be there, I’ll show) and after dinner drinks and desserts have turned into the norm, not the exception.

As I talk about often in my happy weight series, this is OK. Life is meant to be lived! Summer evenings on the beach should include a margarita, and maybe a s’more or two. I want to toast my friends milestones with champagne at weddings and cake at showers. But, once I come home, I know that I don’t feel my best. I’m often run down, tired, and craving vegetables. In other words, after weeks of on-the-go living, I’m in need of a little self-care.

Which, for me, usually starts with the diet. I prefer eating lots of plants because they make me feel my best. My goal is always to make nutrition easy, showing that healthy eating is not only simple, but really yummy as well. I happen to think that this salad does it all.

Canned chickpeas are tossed with a few spices, roasted to crispy perfection and then added to lots of in-season produce. I love the combo of romaine, cucumbers, onions and hierloom tomatoes, but it’s a blank canvas on what sounds best to you.

The hummus-dill dressing is one of my favorites and not to be missed. First seen on these eggplant gyros and quinoa zucchini fritters. I put that stuff on everything. With just four ingredients, I have a feeling you’ll soon be doing the same.

For even more texture and crunch- add in some crushed pistachios on top. Enjoy.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Roasted Chickpea Salad with Hummus Dressing

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 salads 1x

Description

Roasted Chickpea Salad with Hummus Dressing! Crispy, seasoned roasted chickpeas in a yummy salad and a hummus-dill dressing. Vegan & Gluten-Free.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 salads 1x

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 salads 1x

Scale 1x2x3x

Ingredients

• Roasted Chickpeas
• 2 cups cooked chickpeas
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 tablespoon olive oil
• salt/pepper
• Hummus-Dill Dressing:
• 1/2 cup hummus
• 1/8 cup lemon juice
• 1 clove garlic, minced
• 2 tablespoons freshly chopped dill
• Water, to thin, if needed
• Salad Ingredients:
• 6–8 cups chopped lettuce chopped lettuce
• 2 large tomatoes, sliced (preferably heirloom)
• 1/2 cup very thinly sliced red onion
• 1 cup finely sliced cucumber
• 1/4 cup chopped pistachios

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Instructions

1. Preheat oven to 450 degrees F.
2. Pat chickpeas dry with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and seasonings. Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy.
3. While the chickpeas are cooking, prep the vegetables and divide among four bowls.
4. Make the dressing. Whisk together all ingredients for the hummus dressing until smooth and creamy. Thin with water, if needed.
5. Divide chickpeas on top of salad and drizzle with dressing. Garnish with pistachios and extra dill, if desired.

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