Chickpea and Vegetable Salad


The inspiration for this salad came one day while I was making hummus. I decided that it would be interesting to make a salad out of the chickpeas rather than pureeing them. The following "deconstructed" hummus salad was born. The flavors come together nicely and get an authentic Middle-Eastern accent from the cumin and cilantro.

  • 6Servings


  • 1 Tbs. unhulled sesame seeds
  • 1 Tbs. cumin seeds
  • 1 1/2 tsp. salt
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups broccoli florets
  • 1/2 cup diagonally sliced carrots (1/2-inch pieces)
  • 1/2 cup diagonally sliced celery (1/2-inch pieces)
  • 1/2 cup diced red onion
  • 2 cups cooked or rinsed, drained canned chickpeas
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced scallions (white and light green parts)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Creamy Lemon-Tahini Dressing


1. Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.

2. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside to cool.

3. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.

4. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.

Nutrition Information

  • Calories: 184
  • Carbohydrate Content: 22 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 645 mg