Hearty Mediterranean Salad with Lemon Hummus Dressing and Spiced Chickpeas

This hearty Mediterranean bowl is the stuff of dinner dreams. Toss tender mixed greens with Tunisian-spiced chickpeas, pickled shallots, fresh cucumber, tangy feta, crunchy almonds and sweet, bursting grapes. It’s all drizzled with a creamy lemon hummus dressing that’s perfect for scooping up onto garlicky lemon pita chips.

All that’s missing from this culinary experience are a pair of shades and those Aegean Sea views. Ready in just 30 minutes, this salad is a vibrant, satisfying meal that brings the flavors of the Mediterranean to your table.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the Tunisian spice blend, 1 tablespoon olive oil and a pinch of salt. Drain and rinse the chickpeas, then toss them in the spice mixture until coated. Spread on one side of the prepared baking sheet.
3. Cut the whole wheat pitas into triangles. In a separate bowl, mix 2 tablespoons melted butter, the minced garlic and a squeeze of lemon juice. Toss the pita triangles in the garlic butter, then spread on the other side of the baking sheet. Bake for 10-12 minutes, until chickpeas are crispy and pitas are golden.
4. While the chickpeas and pitas bake, prepare the pickled shallots: thinly slice the shallot and place in a small bowl. Add 1 teaspoon sugar, a pinch of salt and enough vinegar (or lemon juice) to cover. Let sit for at least 5 minutes.
5. Make the lemon hummus dressing: In a small bowl, whisk together 4 tablespoons hummus, the juice of half the lemon, 2 teaspoons honey and a splash of water to thin. Season with salt and pepper to taste.
6. Assemble the salad: In a large bowl, combine the mixed greens, sliced mini cucumber, halved red grapes and pickled shallots (drained). Crumble the feta cheese over the top and add the sliced almonds.
7. Drizzle the lemon hummus dressing over the salad and toss gently to combine. Serve the salad topped with the crispy spiced chickpeas and garlicky lemon pita chips on the side.

Recipe Tips

FAQ

Can I use a different type of pita bread?

Yes, white or whole wheat pitas both work well. You can also use gluten-free pita if needed.

How do I store leftovers?

Store the salad, chickpeas and pita chips separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.

Can I make this salad vegan?

Absolutely. Omit the feta cheese and use a vegan butter or oil for the pita chips. The hummus dressing is already vegan.