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Hummus Crunch Salad

Course Salad
Cuisine American
Keyword hummus salad, kale chickpea salad, panko crunch topping, vegetarian salad for one
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 1 serving
A hearty salad of kale, lettuce, chickpeas, and vegetables around a scoop of hummus, with toasted panko and za'atar.

Ingredients

Dressing

  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard

Salad

  • 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

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.