• 15 oz can of garbanzo beans (chickpeas)
  • 1/3 c pitted kalamata olives
  • 1/4 c pine nuts
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 roma tomatoes
  • 1 cloves of garlic (minced)
  • 1/2 tsp sea salt
Hummus Salad

Here is a very simple and tasty salad. The flavors of garlic and hummus with a lemony zing. People always ask me if there is hummus in the salad and I tell them no, the salad IS hummus.

This salad is easy to make but do not forget the garlic and salt. It is just not the same without those key ingredients. For the tomatoes you would do fine to substitute halved cherry tomatoes if you were feeling lazy. Just make sure the tomatoes are crisp so they don't muck up the salad.

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  1. Mix the lemon juice, tahini and olive oil together until they form a dressing.

  2. Add in the chickpeas, and garlic. Mix until thoroughly coated with the dressing.

  3. Dry roast the pine nuts on a frying pan over medium-low heat. Keep your eye closely on them because they will burn quickly if not stirred. Add them to the salad after they are slightly browned in spots.

  4. Slice the tomatoes and then quarter the slices. Drain them before adding them to the salad.

  5. Add the salt and olives to the salad and stir it up one last time before serving.

This recipe was last updated: 03-25-2006