Chopped Hummus Salad with Tahini Dressing

The components of a spiced hummus spread translate vibrantly to a Mediterranean chopped salad. A little bit crunchy, then a bit creamy from the dressing, and a refreshing addition to your summer salad line up. Raw onion can be a bit assertive for my palate, but the tahini in the dressing mellows the sharp bite. Toasting chickpeas with paprika adds a nice crunch and ample flavor, enhancing the spices in the creamy tahini dressing. Serves 4
1Xlemon, zested and juiced
CUPolive oil
1TSPNsmoked paprika
1Xgarlic clove, finely chopped
1Xcan (about 15 oz.) chickpeas, rinsed and dried
1TBSPNsmoked paprika
1TSPNolive oil
2Xromaine hearts, chopped
1Xlarge cucumber, halved, seeded and finely chopped
1Xsmall red onion, finely chopped
½CUPfeta cheese, plus an additional 1/4 cup for garnish

For the dressing:

  1. Combine all ingredients in a jar with a tight-fitting lid. Seal the jar, and vigorously shake the tahini mixture until all ingredients are thoroughly combined.
  2. Open the jar, taste for seasoning, and add more salt and pepper, if you like. Seal the jar and place in the fridge until ready to use.

For the salad:

  1. Set the oven at 400 degrees.
  2. On a rimmed baking sheet, combine the chickpeas with the paprika, olive oil, and salt. Place in the oven until browned and toasted, about 15 minutes. Remove from the oven and set aside.
  3. In a large bowl, combine the romaine, cucumber, red onion, 1/2 cup feta crumbles, and half of the toasted chickpeas. Add the dressing, and toss gently.
  4. Garnish with remaining feta and chickpeas. Taste for seasoning, and add more salt and pepper, if you like. 

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