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Overhead view of roasted chickpea hummus salad in a white bowl with spoon

Roasted Chickpea Salad with Hummus

A hearty salad topped with creamy hummus, crispy chickpeas, and tangy balsamic. Easy to customize with your own favorites or whatever is in season!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
CourseMain Dish, Salad
CuisineGluten-Free, Oil-Free, Vegan
Servings4

Ingredients

Instructions

  • Roast chickpeas: First, make the Smoky Roasted Chickpeas.
  • Make hummus: While the chickpeas are roasting, make the hummus. (Or do this ahead of time and store in fridge until ready.)
  • Prepare the salad: Chop the romaine lettuce, dice cucumber, shred carrot, halve/quarter tomatoes, and thinly slice the onion. Place in a large bowl and lightly toss to combine.
  • Assemble salad: Place desired amount of salad in a serving bowl and top with roasted chickpeas, a dollop of hummus, and drizzle of balsamic vinegar (or other dressing of choice).

Notes

*Roasted chickpeas: Often I'll make a double batch (using two 15-ounce cans) because I enjoy lots of crispy chickpea goodness in my salad. But feel free to stick to one batch if desired.
Other possible additions: Sprouts, avocado, beets, bell pepper, red cabbage, Kalamata olives, nuts, seeds, vegan feta cheese, etc.
Nutrition: The estimated nutritional content is calculated based on using one batch of roasted chickpeas.

Nutrition Per Serving (Estimate)

Calories: 259 kcal | Carbohydrates: 43 g | Protein: 15 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Potassium: 716 mg | Fiber: 13 g | Sugar: 7 g | Vitamin A: 6247 IU | Vitamin C: 21 mg | Calcium: 124 mg | Iron: 4 mg