Hummus Crunch Salad
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp butter
- 2 Tbsp panko breadcrumbs
- 1 cup chopped kale
- 1 cup chopped lettuce
- ½ cup chopped red cabbage
- ⅓ cup canned chickpeas drained
- ⅓ cup diced cucumber
- ⅛ cup sliced pickled banana peppers
- 5 halved cherry tomatoes
- ½ cup prepared hummus
- ⅛–¼ tsp za’atar
Equipment
- skillet
- airtight jar
- cutting board
Directions
- In a jar, whisk or shake together the oil, vinegar, and Dijon.
- Melt the butter in a skillet and toast the panko for 2 to 3 minutes, until golden. Let it cool.
- Put the kale and lettuce in a bowl. Arrange the cabbage, chickpeas, cucumber, banana peppers, and tomatoes around the edge.
- Spoon the hummus into the center.
- At serving time, drizzle on the dressing and top with the toasted panko and za’atar.
Nutrition
Serving: 526g | Calories: 873kcal | Carbohydrates: 51g | Protein: 19g | Fat: 70g | Saturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1233mg | Potassium: 1025mg | Fiber: 16g | Sugar: 8.9g | Vitamin A: 4988IU | Vitamin C: 58mg | Calcium: 240mg | Iron: 6.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Dijon mustard counted as prepared mustard, panko breadcrumbs counted as dry bread crumbs, chopped lettuce counted as green leaf lettuce, ½ cup chopped red cabbage counted as shredded cabbage (a bag 397 g), ⅛ cup sliced pickled banana peppers counted as pickled peppers (3 g a slice), ⅛–¼ tsp za’atar counted as dried oregano. Brands and portions vary, so use it only as an approximation.