Hummus Veggie Salad

    35 mins

    Kabuli chole, boiled and ground into a paste (hummus) and served with veggies and hazelnuts. A healthy and delicious side to any main dish or a quick lunch by itself!

    2 people made this

    Serves: 4 

    • HUMMUS
    • 2 x 400g cans kabuli chane or soaked overnight, boiled kabuli chane
    • 3 tbsp tahini (sesame seed paste)
    • 2 tbsp olive oil
    • 2 tbsp lemon juice
    • 2 large garlic cloves, crushed
    • 2 tbsp chopped fresh parsley, coriander or mint
    • SALAD
    • ½ cucumber, pared into ribbons with a vegetable peeler
    • 2 carrots, peeled and pared into ribbons (or sliced into fine strips)
    • 1 red onion, thinly sliced
    • 85g radishes, sliced
    • 85g mixed salad leaves
    • 2 tbsp seasoned rice vinegar
    • 50g hazelnuts, toasted and chopped
    • TO SERVE lemon wedges (optional), 4 sesame pitta breads (or a chapati/parantha), warmed

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Reserve 3 tbsp of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed. Season to taste.
    2. Put the cucumber, carrots, red onion, radish and salad leaves into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
    3. Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if liked, and warmed pitta bread.

    cook's tips

    *For speed, you can use a ready-made hummus – choose a reduced-fat version if you can.

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     -  18 Jan 2010  (Review from Allrecipes UK | Ireland)