This homemade hummus salad is a quick and easy vegetarian recipe packed with fresh vegetables, chickpeas, and creamy homemade hummus dressing. This nutrient-dense salad with hummus is high in plant-based protein and fiber, making it ideal for meal prep or a light lunch or dinner. Ready in under 20 minutes, it’s your go-to wholesome salad bowl for busy weekdays.
Why you’ll love this salad with hummus dressing
- Quick and easy: this hummus salad bowl comes together in under 20 minutes.
- Balanced meal: Loaded with colorful veggies and plant-based protein.
- Wholesome ingredients: Made with a creamy hummus salad dressing and fresh veggies.
- Naturally low in calories, gluten-free, and dairy-free.
- Perfect for meal prep or a light, wholesome lunch or dinner.
- No guilt hummus dressing: adds bold Mediterranean flavor as in my sun dried tomato dressing.
- A satisfying salad with hummus: keeps you full and energized.
- Clean eating: great for a high-fiber plant-based diet.
- Salad as comfort food: makes healthy eating feel indulgent!
Recipe video
This is how you make this low-calorie hummus salad:
Ingredients for hummus salad dressing
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
- Hummus: I used this paprika hummus recipe. If you love spice, you can try the harissa hummus recipe. If you want to do it the easy way, you can use store-bought hummus, but the flavor may not be the same.
- Flavor-makers: Cumin, garlic powder, black pepper and salt.
- Dried herbs: Oregano, basil or parsley. You can also use finely chopped fresh herbs instead.
- Extra virgin olive oil, lemon juice and honey: to bring it all together as a creamy dressing.
Vegetables and toppings for hummus salad
- Chickpeas: You can soak and cook dried chickpeas or use canned ones.
- Click here to learn how to cook dried chickpeas. (This post also shows you how to add more flavor, even if you’re using canned chickpeas.)
- Vegetables: You can use any salad vegetables. This is yet another “empty your fridge” kind of salad like the Italian pasta salad and creamy pasta salad with sun dried tomato pesto.
- Fresh herbs: Also, your choice!
How to make salad with hummus dressing
Hummus dressing
Add all the ingredients to a jar or bowl. It might take a bit of technique to whisk this dressing since the hummus is thick and wouldn’t budge easily.
Use a small blender or immersion blender, if you have.
Otherwise, use a spoon to stir the hummus with the spices, while you slowly add the liquid ingredients: chickpea water, olive oil, lemon juice and honey.
Once you break down the lumps, you can use a whisk to make the dressing smooth and creamy.
Dice the vegetables and halve the olives and walnuts. Drain the chickpeas, reserving the liquid (for the dressing).
Place the diced vegetables, chickpeas, feta cubes, olives, walnuts and herbs in a bowl.
Drizzle half of the hummus dressing. Toss until well combined.
Add the remaining half of the dressing and toss again. Serve immediately or chill for later.
What to pair with hummus salad
Whole Grains & Breads
- Whole wheat pita or pita chips
- Toasted sourdough or multigrain bread
- Quinoa or bulgur pilaf
- Brown rice or wild rice
Protein Boosters
Soups
Bonus Flavor Boosters
- A drizzle of tahini yogurt sauce or creamy harissa dip with yogurt
- Fresh lemon wedges for squeezing
- Harissa, za’atar or sumac sprinkled over the salad.
More salad recipes
- Indian chickpea salad
- Roasted red pepper salad with balsamic dressing
- Quinoa pasta salad
- Looking for a high-protein salad bowl? Try this deconstructed burger.
Mediterranean Hummus Salad Recipe
Ingredients
Hummus dressing
- ¼ cup hummus (smoked paprika hummus)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chickpea water
- 1 tablespoon honey
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- a pinch of salt
- ¼ teaspoon dried oregano
- ½ teaspoon garlic powder
Mix-ins
- 1 carrot diced
- 1 cucumber diced
- 1 medium onion diced
- ½ cup chickpeas
- ¼ cup black olives pitted and halved
- 10 walnuts halved
- 10 cubes feta cheese
- 2 tablespoons mint leaves
- 2 tablespoons parsley
- ½ cup cherry tomatoes halved
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Hummus dressing
- It might take a bit of technique to whisk this dressing since the hummus is thick and wouldn’t budge easily.
- If you have a small blender or immersion blender, add : ¼ cup hummus, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chickpea water, 1 tablespoon honey, ¼ teaspoon cumin, ¼ teaspoon black pepper, a pinch of salt, ¼ teaspoon dried oregano and ½ teaspoon garlic powder.
- Blend the mixture to a smooth dressing, adding more chickpea water as you go.
- If you don't have a blender, add the spices to hummus and stir with a spoon first.
- Then slowly add the liquid ingredients while you keep stirring: chickpea water, olive oil, lemon juice and honey.
- Once you break down the lumps, you can use a whisk to make the dressing smooth and creamy.
Salad mix-ins
- Dice 1 carrot, 1 cucumber and 1 medium onion.
- Place in a large salad bowl: the diced vegetables, ½ cup cherry tomatoes, ½ cup chickpeas, 10 cubes feta cheese, ¼ cup black olives (halved), 10 walnuts (halved), 2 tablespoons mint leaves and 2 tablespoons parsley.
- Drizzle half of the hummus dressing. Toss until everything is well combined.
- Add the remaining half of the dressing and toss again. Serve immediately or chill for later.
Video
Notes
- Hummus: You can make your own hummus (it is very easy!) as in the link above. Another option is harissa hummus. If you’re unable to make, it is ok to use store-bought hummus. (You can add some paprika and sumac to make it more flavorful.)
- Chickpeas: You can soak and cook dried chickpeas or use canned ones.
- Click here to learn how to cook dried chickpeas.
- Make-ahead option: Store the dressing and the mix-ins in separate containers in the freezer. Thaw them overnight in the fridge and serve chilled the next day.
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