Sweetgreens (But Better) Hummus Crunch Salad
An at-home version of the Sweetgreens Hummus Crunch Salad using lettuces, kale, basil, parsley and tomatoes from my home garden.
Serves: 2-4
ingredients
Salad
½ Hhead of lettuce
Large handful of kale leaves
½ red cabbage
8 ounces of canned chickpeas
8 ounces of cherry tomatoes
½ cucumber
Small handful of basil leaves
Store bought hummus
Lemon slices on the side
Picked Onions
1 small red onion
2 Tbsp vinegar
Pinch of sugar
Pinch of salt
Breadcrumbs
2 slices stale bread, or ½ cup breadcrumbs
2 Tbsp of za’atar
1 Tbsp olive oil
Pesto Vinaigrette
1 cup tightly packed basil leaves
1 cup tightly packed flat leaf parsley leaves
½ cup olive oil
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
2 cloves garlic minced
1 tsp salt
instructions
Step 1
Make the pickled onions by thinly slice a red onion. Place in a jar or bowl and cover with equal parts vinegar and water, a pinch of sugar, and a pinch of salt. Stir and let sit while you prepare the rest of the salad.
Step 2
Make breadcrumbs by blending old bread into coarse bits, or use pre-made breadcrumbs. Spread on a sheet pan, drizzle with olive oil, and sprinkle with za’atar. Mix well and bake at 350°F for 2–5 minutes, until lightly browned.
Step 3
Make the pesto vinaigrette by combining all ingredients in a high-powered blender and blend until smooth.
Step 4
Start assembling the salad by chopping the lettuce, and shredding the kale and cabbage. Add to a large bowl.
Step 5
Add 8 oz drained and rinsed chickpeas to the salad. Halve cherry tomatoes and cut cucumber into bite-sized pieces and add it. Tear a few basil leaves and scatter over the top.
Step 6
Add a large scoop of hummus to the salad and top with pickled red onion.
Step 7
Season the salad with the pesto vinaigrette, toss gently, and finish with a generous sprinkle of za’atar breadcrumbs.