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a hummus crunch salad topped with breadcrumbs and a light vinaigrette.
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5 from 1 vote

Hummus Crunch Salad

Fresh, colorful, and full of flavor, this single serving Hummus Crunch Salad features crisp greens, chickpeas, creamy hummus, and toasted breadcrumbs.
Prep Time10 minutes
Total Time10 minutes
Course: Main Dish, Salad
Cuisine: American, Mediterranean
Diet: Low Fat, Low Lactose, Vegetarian
Keyword: hummus crunch bowl, hummus crunch salad, hummus salad, sweetgreens hummus crunch bowl
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 30g | Protein: 15g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 598mg | Potassium: 308mg | Fiber: 11g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 5mg

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