This Lazy Hummus Salad has all of your favorite flavors of hummus, but comes together in minutes and doesn't need any special equipment.
I love chickpeas. They're a quick and easy source of protein and fiber, and they take on the flavor of whatever you decide to add them too.
I also love chickpeas in the form of hummus. But I don't always have it ready-to-go in the fridge, and I don't always want to bring out the food processor to make it.
To save myself the work of making hummus, I came up with "lazy hummus" many years ago. I basically mixed all of the ingredients that I would use to make hummus, but I skipped processing the chickpeas. The result was a quick and easy meal of chickpeas that had all of my favorite flavors of hummus: tahini, garlic, and a little lemon.
Now I serve this easy and delicious plant-based meal over a bed of arugula or mixed greens and call it Lazy Hummus Salad. It's perfect for a quick lunch or dinner on the go.
How to make Lazy Hummus Salad:
As long as you have a can of chickpeas in your pantry, this simple salad comes together in only minutes. Start with opening, draining, and rinsing your chickpeas. Don't forget to save the aquafaba if you want to use it for meringues or drinks.
While the chickpeas are draining, mix up the dressing. You don't need any special equipment for this, only a whisk. Once the dressing is mixed, simply stir in the chickpeas.
Once the chickpeas are coated in the dressing, simply add some leafy greens to a bowl, put a scoop of chickpeas on top of the greens, and garnish with some sumac, smoked paprika, or minced parsley. That's it. Your meal is ready.
Tip 💡
To use this salad in a packed lunch, transport the lettuce and the chickpea portions in separate containers, ideally in an insulated lunch bag that contains an ice pack. Spoon the chickpea portion of the salad onto the lettuce immediately before you're ready to eat.
Lazy Hummus Salad Ingredients:
- Canned chickpeas
- Olive oil
- Tahini
- Lemon juice: Freshly squeezed lemon juice has the best flavor, but bottled lemon juice will work too.
- Garlic
- Salt
- Cinnamon
- Cumin
- Smoked paprika: This is optional, but adds a nice smoky flavor
- Pinch cayenne: This is also optional. Add for a tiny bit of a kick.
- Arugula or mixed greens
- Sumac, paprika, or minced parsley: This is optional, to garnish the top of your salad before serving.
Want more chickpea salad recipes?
Lazy Hummus Salad Nutrition Notes:
The nutrition information is for one-quarter of the recipe. It uses baby arugula as the greens for the calculations.
To cut down on the amount of sodium in your salad, try using reduced-sodium or no-salt-added canned chickpeas and/or reducing the amount of salt in the dressing.
Lazy Hummus Salad
Ingredients
- 15 ounce can chickpeas
- ¼ cup olive oil
- ¼ cup tahini
- 3 Tablespoons lemon juice
- 1 medium clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ⅛ teaspoon smoked paprika optional
- 1 pinch cayenne
- 5 ounces arugula or mixed greens
- sumac, paprika or minced parsley optional, to garnish
Instructions
- Drain the chickpeas (save the aquafaba if desired) and rinse well. Leave in the colander to drain while you prepare the dressing.
- Whisk together ¼ cup (60 ml) olive oil, ¼ cup (60 ml) tahini, 3 Tablespoons (45 ml) lemon juice, minced garlic, ½ teaspoon (3 g) salt, ¼ teaspoon (0.5 g) cinnamon, ¼ teaspoon (0.5 g) cumin, ⅛ teaspoon (0.25 g) smoked paprika, and 1 pinch cayenne until smooth. Stir in the drained chickpeas.
- Divide 5 ounces (142 g) arugula or mixed greens between 4 bowls. Divide the chickpea mixture into 4 equal portions and spoon it on top of the lettuce in the bowls. Garnish with sumac, paprika, or minced parsley if desired. Serve immediately.
Nutrition
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