Hummus Crunch Salad

Ingredients

• Chickpeas

  raw

  2 cup or 400g

• Olive oil

  1 ½ tbsp or 20g

• Garlic powder

  1 ½ tsp or 5g

• Salt

  table

  1 dash or 0.4g

• Hummus

  commercially prepared

  ½ cup or 123g

• Lemon juice

  2 tbsp or 30g

• Olive oil

  2 tbsp or 27g

• Dijon mustard

  Grey Poupon

  1 tbsp or 15g

• Salt

  table

  1 dash or 0.4g

• Water

  2 tbsp or 30g

• Carrots

  raw

  2 cup strips or slices or 244g

• Parsley

  raw

  1 cup or 60g

• Salt

  table

  1 dash or 0.4g

• Pita chips

  salted

  4 oz or 113g

• Zaatar Lebanese Blend

  ARZ

  1 tablespoon or 10g

• Romaine lettuce

  raw

  4 cup shredded or 188g

• Feta cheese

  2 oz or 57g

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Dry the chickpeas thoroughly with a kitchen towel. Place them on the baking sheet, drizzle with olive oil, and sprinkle with za'atar, garlic powder, salt, and pepper. Toss to coat and roast for 20-25 minutes until deep brown and crisp. Let cool.
3. In a medium bowl, whisk together hummus, lemon juice, olive oil, Dijon mustard, salt, pepper, and water until smooth. Adjust seasoning if needed and set aside.
4. In a large bowl, combine lettuce, carrots, and parsley. Season with salt and pepper, drizzle with 3/4 of the dressing, and toss to combine. Top with roasted chickpeas and remaining dressing.
5. Crush pita chips over the salad, sprinkle with extra za'atar, feta cheese, and pepper. Serve immediately.