Herby Tomato & Chickpea Salad with Creamy Hummus by @deliciouslyella

35 min

4 servings

🫘

400 g

Chickpeas

🌶️

1 g

Dried red chilli flakes

🥒

1

Cucumber

🍅

3

Vine tomatoes

🧅

4

Spring onions

🌿

15 g

Soft herbs

🧄

0.5 clove

Garlic

🍋

0.5

Lemon

🫙

1 tsp

Sumac

🫒

30 ml

Extra virgin olive oil

🧂

1 g

Sea salt

🧆

200 g

Hummus

  1. Preheat
    • canned chickpeas

    Preheat the oven to 180°C fan / 400°F. Line up the drained and rinsed canned chickpeas on the baking tray.

  2. Drizzle
    • extra virgin olive oil
    • dried red chilli flakes
    • canned chickpeas

    Drizzle 1 tablespoon extra virgin olive oil over the chickpeas. Sprinkle with dried red chilli flakes.

  3. Roast
    • canned chickpeas

    Roast the chickpeas for 20 minutes until crisp and golden. Set them aside to cool slightly.

  4. Dice
    • cucumber
    • vine tomatoes
    • spring onions

    Dice the deseeded cucumber and vine tomatoes. Thinly slice the spring onions.

  5. Crush
    • garlic
    • lemon

    Crush the garlic and zest the lemon. Juice the zested lemon.

  6. Combine
    • cucumber
    • vine tomatoes
    • spring onions

    Combine the cucumber, tomatoes, spring onions, mixed soft herbs, garlic, lemon zest, and lemon juice in the large mixing bowl. Add sumac and sea salt.

  7. Spread
    • hummus
    • cucumber
    • vine tomatoes

    Spread the hummus evenly across the large serving platter. Spoon the chopped salad over the hummus.

  8. Top
    • canned chickpeas
    • extra virgin olive oil

    Top the platter with crispy chickpeas. Drizzle over the remaining 1 tablespoon extra virgin olive oil.

  9. Garnish
    • mixed soft herbs
    • sumac

    Scatter the remaining mixed soft herbs over the salad. Finish with an extra pinch of sumac before serving.

Herby Tomato & Chickpea Salad with Creamy Hummus by @deliciouslyella

35 min

4 servings

🫘

400 g

Chickpeas

🌶️

1 g

Dried red chilli flakes

🥒

1

Cucumber

🍅

3

Vine tomatoes

🧅

4

Spring onions

🌿

15 g

Soft herbs

🧄

0.5 clove

Garlic

🍋

0.5

Lemon

🫙

1 tsp

Sumac

🫒

30 ml

Extra virgin olive oil

🧂

1 g

Sea salt

🧆

200 g

Hummus

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 400°F. Line up the drained and rinsed canned chickpeas on the baking tray.

    🫘canned chickpeas
    🍳baking tray

  2. Step 2/9

    Drizzle 1 tablespoon extra virgin olive oil over the chickpeas. Sprinkle with dried red chilli flakes.

    🫒extra virgin olive oil
    🌶️dried red chilli flakes
    🫘canned chickpeas
    🍳baking tray
    🥄spoon

  3. Step 3/9

    Roast the chickpeas for 20 minutes until crisp and golden. Set them aside to cool slightly.

    🫘canned chickpeas
    🍳baking tray

  4. Step 4/9

    Dice the deseeded cucumber and vine tomatoes. Thinly slice the spring onions.

    🥒cucumber
    🍅vine tomatoes
    🧅spring onions
    🔪knife
    🪵cutting board

  5. Step 5/9

    Crush the garlic and zest the lemon. Juice the zested lemon.

    🧄garlic
    🍋lemon
    🔪knife
    🪵cutting board
    🍋citrus zester
    🍋citrus juicer

  6. Step 6/9

    Combine the cucumber, tomatoes, spring onions, mixed soft herbs, garlic, lemon zest, and lemon juice in the large mixing bowl. Add sumac and sea salt.

    🥒cucumber
    🍅vine tomatoes
    🧅spring onions
    🌿mixed soft herbs
    🧄garlic
    🍋lemon
    🫙sumac
    🧂sea salt
    🥣large mixing bowl
    🥄spoon

  7. Step 7/9

    Spread the hummus evenly across the large serving platter. Spoon the chopped salad over the hummus.

    🧆hummus
    🥒cucumber
    🍅vine tomatoes
    🧅spring onions
    🌿mixed soft herbs
    🧄garlic
    🍋lemon
    🫙sumac
    🧂sea salt
    🍽️large serving platter
    🥄spoon

  8. Step 8/9

    Top the platter with crispy chickpeas. Drizzle over the remaining 1 tablespoon extra virgin olive oil.

    🫘canned chickpeas
    🫒extra virgin olive oil
    🍽️large serving platter
    🥄spoon

  9. Step 9/9

    Scatter the remaining mixed soft herbs over the salad. Finish with an extra pinch of sumac before serving.

    🌿mixed soft herbs
    🫙sumac
    🍽️large serving platter

Composition

Ingredients

Types

Vegetables, Fruit, Spices, Oils, Seasonings, Dips and spreads

Ingredients

Chickpeas, Dried red chilli flakes, Cucumber, Vine tomatoes, Spring onions, Soft herbs, Garlic, Lemon, Sumac, Extra virgin olive oil, Sea salt, Hummus

Notes

Chickpeas (canned, drained and rinsed), Dried red chilli flakes (optional), Cucumber (whole, deseeded and diced), Vine tomatoes (whole, deseeded and diced), Spring onions (whole, thinly sliced), Garlic (crushed), Lemon (zested and juiced), Extra virgin olive oil (drizzle), Sea salt (flaky sea salt), Hummus (a tub, to serve)

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free

Calories

245 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 27g, Fat: 12g, Fiber: 7g, Sugars: 6g, Sodium: 380mg

Nutritional Information

Minerals

Potassium: 470mg, Iron: 2.5mg, Calcium: 75mg

Vitamins

Vitamin C: 23mg, Vitamin K: 22µg, Folate: 105µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

baking tray, large mixing bowl, large serving platter, knife, cutting board, citrus zester, citrus juicer, spoon

Appliances

Oven

Type

Type

Type Of Dish

Salad, Starter, Appetizer, Side Dish, Main Course

Occasions

Lunch, Summer gathering, Dinner party, Garden meal, Sharing platter

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, Middle Eastern, British

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Juicy, Fresh, Tender

Flavors

Herby, Tangy, Earthy, Nutty, Savory, Citrusy, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Store chickpeas separately to preserve crunch), freezer : (Not recommended because fresh vegetables and hummus lose texture)