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Photo Credit: Elizabeth Newman

Hummus Salad

I almost always have these healthy ingredients around, so it's easy to toss this together at the last minute. If you happen to have some zaatar around, or have been wanting to try this Middle Eastern spice blend, sprinkle it over the top. (You can buy zaatar here).

Hummus Salad

Prep Time

10 minutes

Cook Time

2 minutes




Giada De Laurentiis

Image of Hummus Salad


  • 1/3 cup extra-virgin olive oil
  • 1 garlic clove (sliced)
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 5 cups shredded kale
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1/4 cup slivered sun-dried tomatoes (optional)
  • Zaatar (optional)


  1. Warm a small saute pan over medium heat. Add the olive oil and the sliced garlic and cook just until the garlic is fragrant. Allow to cool slightly.
  2. In a large bowl, whisk together the tahini and lemon juice. Slowly add the warmed garlic oil, whisking constantly. Add the kale, salt, chickpeas, and sun-dried tomatoes, if using, and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Serve, sprinkled with zaatar, if desired.
dairy free
gluten free


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