Hummus salad
Homemade hummus only takes a few moments to whizz together and makes a perfect light lunch, served simply with pita. But for a balanced meal, turn it into this more substantial salad with the addition of crisp salad vegetables.
| Servings | Prep Time |
| 4servings | 25minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
Ingredients
- 1 1/2 540ml cans chickpeas
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 large garlic cloves crushed
- 2 tbsp fresh flat-leaf parsley cilantro or mintSalad, chopped
- 1/2 English cucumber pared into ribbons with a vegetable peeler
- 2 carrots peeled and pared into ribbons with a vegetable peeler
- 1 red onion thinly sliced
- 90 g radishes sliced
- 90 g mixed salad greens
- 2 tbsp rice vinegar
- 1/2 cup hazelnuts toasted and chopped
- 4 lemon wedges (optional)
- 4 sesame pita breads warmed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Reserve 1⁄4 cup of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed.Season to taste.
- Put the cucumber, carrots, red onion, radish and salad greens into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
- Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if you like, and warmed pita bread.
Recipe Notes
Cook's tips: For speed, you can use a ready-made hummus, choose a reduced-fat version if you can.
Each serving: 6 g protein, 8.5 g fat of which 1 g saturates, 17 g carbohydrate, 4.5 g fibre, 177 Calories
