How to Make a Colorful Roasted Vegetable and Hummus Salad

Simple Summary

This vibrant Roasted Vegetable and Hummus Salad combines the smoky sweetness of oven-roasted vegetables with creamy hummus for a nutritious and satisfying meal. It's a perfect balance of flavors and textures that's both healthy and delicious.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 2 cups mixed salad greens
• 1 medium zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup store-bought or homemade hummus
• 2 tablespoons lemon juice
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and chickpeas with 2 tablespoons of olive oil, oregano, thyme, salt, and pepper.

3. Spread the vegetable mixture on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

4. While the vegetables are roasting, prepare the salad base. In a large serving bowl or platter, spread the hummus in an even layer.

5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the lemon juice to create a simple dressing.

6. Once the vegetables are done, remove them from the oven and let cool for 5 minutes.

7. Layer the mixed salad greens over the hummus.

8. Arrange the roasted vegetables and chickpeas on top of the greens.

9. Drizzle the lemon-olive oil dressing over the salad.

10. Sprinkle crumbled feta cheese (if using) and chopped parsley over the top.

11. Serve immediately, allowing diners to mix the layers as they eat.

Chef's Notes

• For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
• You can customize this salad with your favorite vegetables. Root vegetables like sweet potatoes or carrots work well too, but may need a longer roasting time.
• To make this salad more substantial, add grilled chicken or tofu.
• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving or enjoy cold.
• For a smoother hummus base, thin it out with a little olive oil or lemon juice before spreading.

Nutritional Info

Per serving (approximate): 250 calories, 15g protein, 25g carbohydrates, 14g fat (mostly healthy fats from olive oil and hummus). This salad is rich in fiber, vitamins A and C, and minerals like potassium and iron. The chickpeas and hummus provide plant-based protein, while the variety of vegetables offers a wide range of antioxidants.

Serving Suggestions

• Serve this salad as a light main course for lunch or dinner.
• Pair it with a slice of whole grain bread or pita for a more filling meal.
• For a Mediterranean-themed dinner, serve alongside grilled fish or lamb kebabs.
• This salad is perfect for outdoor gatherings or picnics. Transport the components separately and assemble just before serving.
• Garnish with a sprinkle of za'atar or sumac for an extra Middle Eastern flavor profile.
• Accompany with a chilled glass of crisp white wine or a refreshing mint lemonade for a complete dining experience.