Go Back
A bowl of Mediterranean hummus salad with a slice of pita bread.

Mediterranean Hummus Salad

Greta Podleski
Flavourful, nutritious and perfect for a light lunch or mezze-style side, this ultra-simple dish is a mix of fresh tomatoes, Feta, Kalamata olives and other classic Mediterranean ingredients served alongside creamy homemade hummus.
Print Recipe Pin Recipe

Ingredients

Hummus

  • 1 540 mL can of no-salt-added chickpeas drained and rinsed
  • ½ tsp baking soda
  • ½ cup tahini
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 tsp grated lemon zest
  • ½ tsp ground cumin
  • ¾ tsp sea salt
  • 2-4 tbsp ice water

Salad

  • 1 cup grape tomatoes finely chopped
  • 1 cup mini cucumbers diced
  • ⅓ cup red onion minced
  • ¼ cup pitted Kalamata olives chopped
  • ¼ cup crumbled light or regular feta cheese optional
  • 2 tbsp minced fresh herbs ie. dill, parsley, mint or a combination
  • sea salt and freshly ground black pepper
  • paprika for garnish
  • 1 tbsp olive oil for drizzling

Instructions
 

Hummus

  • Place chickpeas in medium pot and add enough cold water to cover them by 2 in (5 cm). Stir in baking soda. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 15 minutes.

Salad

  • While chickpeas are simmering, combine tomatoes, cucumbers, red onion, olives, feta (if using) and herbs in a medium bowl. Season with salt and pepper and mix well. Set aside.
  • Drain chickpeas in mesh sieve and rinse well with cold water. Don’t discard the skins! Place chickpeas (with skins), tahini, lemon juice, olive oil, garlic, lemon zest, cumin and sea salt into bowl of 7-cup food processor. Whirl for 2 full minutes. Mixture will be thick. Add 2 tbsp ice water and whirl again for 20 seconds. If you prefer thinner hummus, add more ice water by the spoonful until you’re happy with the texture.
  • Spoon hummus onto 10-in (25-cm) rimmed plate, spreading it out and leaving a raised edge. Garnish with paprika. Mound vegetable mixture on hummus, leaving half or one-third of hummus visible. Drizzle over olive oil and serve at room temperature.

Notes

Tip: Try white kidney beans (cannellini) instead of chickpeas (no simmering required).
Keyword chickpea salad recipe, Chickpeas, easy Mediterranean salad, hummus salad recipe, Mediterranean appetizer ideas