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This single serving Hummus Crunch Salad is fresh, colorful, and full of texture. Made with crisp greens, chickpeas, crunchy breadcrumbs, and creamy hummus, it’s a simple, satisfying salad that’s ready in minutes.
Why You’ll Love This Recipe
- Fresh and Flavorful: A colorful mix of crisp greens, chickpeas, and creamy hummus with the perfect balance of texture and taste.
- Restaurant-Style Salad: Inspired by the popular Sweetgreen Hummus Crunch Salad, made easily at home with simple ingredients.
- Nutritious and Satisfying: Filled with fiber, plant-based protein, and wholesome vegetables that keep you feeling full.
- Customizable: Change the greens, dressing, or toppings to fit your preferences or what you have on hand.
- Quick to Make: A healthy, single serving salad that comes together in minutes for lunch or dinner.
I love this recipe because it has everything I want in a salad: crunch, flavor, freshness, and ease. I use my 3-2-1 vinaigrette and simple ingredients to create a bowl that’s bright, flavorful, and satisfying.
The toasted breadcrumbs add just the right amount of crunch, and the sprinkle of za’atar brings a warm, earthy flavor that pairs perfectly with the creamy hummus. It feels like a treat but is really honest, real food. I hope when you try it, you’ll love it as much as I do.
Love easy, healthy, single serving salads? Try our Spinach Orzo Salad, Sweet Potato and Black Bean Salad, Mediterranean Quinoa Salad, Taco Salad for One, and Avocado Salad.
Ingredients And Substitutions
If you have any ingredients leftover from this hummus crunch bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Kale: Chopped with stems removed. You can use spinach, arugula, or mixed greens for a similar flavor and texture. Use extra kale in lentil stew for one.
- Lettuce: Any crisp variety such as romaine, green leaf, or butter lettuce works well. Extra lettuce can be used in a burger bowl.
- Red Cabbage: Finely chopped for crunch and color. Green cabbage can be used instead. Use leftover cabbage in coleslaw for one.
- Banana Peppers: Add a tangy flavor. Substitute with pepperoncinis. Use leftover peppers in a small Greek salad.
- Chickpeas: Rinsed and drained. Use white beans if preferred. Leftover chickpeas can be use in chickpea curry for one.
- Cucumber: Diced for freshness. English or Persian cucumbers are great options. Use leftovers in small batch tabbouleh or a shrimp quinoa bowl.
- Tomatoes: Use 5-6 cherry or grape tomatoes or slice a medium tomato.
- Breadcrumbs: Toasted for crunch. Use panko, homemade breadcrumbs, or crushed pita chips as an alternative.
- Za’atar: A Middle Eastern spice blend that adds a warm, earthy flavor. If unavailable, mix dried thyme, oregano, sesame seeds, and a pinch of sumac.
- Hummus: Creamy and flavorful. I recommend using our small batch hummus recipe, but store-bought works just as well. Try plain, garlic, or roasted red pepper varieties.
- 3-2-1 Dressing: A light vinaigrette made with 3 parts oil, 2 parts vinegar, and 1 part mustard or use your favorite vinaigrette instead.
Recipe Variations
This salad is easy to customize based on what you have in your kitchen or the flavors you enjoy most. Here are a few simple ways to change it up:
- Add Grains: Mix in cooked quinoa, farro, or couscous for extra texture and heartiness.
- Include More Vegetables: Add roasted red peppers, shredded carrots, or sliced radishes for extra crunch and color.
- Add Cheese: Crumbled feta or goat cheese pairs beautifully with the hummus and dressing.
- Make It Spicy: Sprinkle with red pepper flakes or drizzle with hot sauce for gentle heat.
- Add Avocado: Sliced or diced avocado adds creaminess and makes the salad even more satisfying.
How To Make A Hummus Crunch Salad
See the recipe card below for ingredient amounts and full recipe instructions.
- Toast the breadcrumbs: In a small skillet over medium heat, melt a little butter or drizzle in olive oil. Add the breadcrumbs and toast for 2 to 3 minutes, stirring frequently, until golden and crisp. Set aside to cool slightly.
- Arrange the greens: Place the chopped kale and lettuce side by side in a shallow bowl or plate.
- Add the vegetables and chickpeas: Arrange the shredded red cabbage, chickpeas, diced cucumber, banana peppers, and cherry tomatoes around the bowl.
- Add the hummus: Spoon a generous dollop of hummus in the center of the salad.
- Add dressing and toppings: Drizzle the dressing over the top, then sprinkle the toasted breadcrumbs over the salad. Finish with a light dusting of za’atar for added flavor.
- Serve: Enjoy as is, or lightly toss just before eating so the hummus and dressing coat the vegetables evenly.
Expert Tips
- Toast breadcrumbs just before serving: They only take a few minutes to brown and taste best when crisp and freshly made.
- Prep the dressing in advance: The 3-2-1 dressing keeps well in the refrigerator for up to a week. Shake before using to blend the ingredients again.
- Use fresh vegetables: Crisp, fresh kale, cabbage, and cucumbers give the salad its signature crunch and color.
- Add dressing just before serving: Drizzle the dressing right before eating so the greens stay fresh and the breadcrumbs keep their crunch.
- Sprinkle zaatar sparingly: A little goes a long way. Start with a light dusting, taste, and add more if you want stronger flavor.
- Store leftovers properly: Keep the hummus, breadcrumbs, and dressing separate from the greens if you plan to enjoy the salad later.
Frequently Asked Questions
Yes. Keep the components separate (vegetables, crumbs, dressing, hummus) and assemble just before eating to maintain crunch.
The greens and vegetables stay good 1–2 days. Breadcrumbs lose crunch quickly, so store them outside the salad. Dressing lasts about a week in the fridge.
Absolutely. Baked chicken, baked salmon, tofu, tempeh, or more chickpeas make a good boost.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serve hummus crunch bowl, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Hummus Crunch Salad
Ingredients
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
For the Salad
- 1 teaspoon butter
- 2 tablespoons panko breadcrumbs
- 1 cup chopped kale
- 1 cup chopped lettuce
- ½ cup chopped red cabbage
- ⅓ cup canned chickpeas -rinsed and drained
- ⅓ cup diced cucumbers
- ⅛ cup sliced pickled banana peppers
- 5 cherry tomatoes -sliced in half
- ½ cup hummus
- ⅛ to ¼ teaspoon za'atar seasoning
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and Dijon mustard until blended. Set aside.
- In a small skillet over medium heat, melt butter. Add the breadcrumbs and toast for 2 to 3 minutes, stirring frequently, until golden and crisp. Set aside to cool slightly.
- Place the chopped kale and lettuce side by side in a shallow bowl or plate.
- Arrange the shredded red cabbage, chickpeas, diced cucumber, banana peppers, and cherry tomatoes around the bowl.
- Spoon a generous dollop of hummus in the center of the salad.
- Drizzle the dressing over the top, then sprinkle the toasted breadcrumbs over the salad. Finish with a light dusting of za’atar for added flavor.
Notes
- Toast breadcrumbs just before serving: They only take a few minutes to brown and taste best when crisp and freshly made.
- Prep the dressing in advance: The 3-2-1 dressing keeps well in the refrigerator for up to a week. Shake before using to blend the ingredients again.
- Use fresh vegetables: Crisp, fresh kale, cabbage, and cucumbers give the salad its signature crunch and color.
- Add dressing just before serving: Drizzle the dressing right before eating so the greens stay fresh and the breadcrumbs keep their crunch.
- Sprinkle zaatar sparingly: A little goes a long way. Start with a light dusting, taste, and add more if you want stronger flavor.
- Store leftovers properly: Keep the hummus, breadcrumbs, and dressing separate from the greens if you plan to enjoy the salad later.
