Let's be honest -- This Hummus Crunch Salad did not have to go this hard. But here we are and it is a WINNER! Crispy za'atar breadcrumbs, creamy hummus dressing, chickpeas, briny olives, kale and romaine that actually holds up, and a dressing so good you will want to put it on everything in your fridge. Ready in 15 minutes and zero cooking required. (Yes, really.)
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Baked Gnocchi
🕒 Ready In: ~ 40 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 483 per serving (estimated)
🥣 Main Ingredients: Gnocchi, ground beef, tomatoes, zucchini, feta cheese
👌 Difficulty: Easy
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Growing up between Paris and the South of France and spending time immersed in Egyptian and Middle Eastern food culture, salad was never a sad side dish. It was always part of the meal -- built with good extra virgin olive oil, briny olives, fresh herbs, and something creamy holding it all together. This recipe is that philosophy in a bowl. Inspired by my favorite salad at Sweetgreen, it is sure to make it on your weekly rotation!
If you want to check out another great Mediterranean recipe that comes together quickly, you'll love my One Pot Mediterranean Orzo!
Why You'll Love This Recipe
Ready in 15 minutes -- No cooking, no waiting, no excuses. Just chop, blend, and toss.
That hummus dressing though -- Creamy, garlicky, lemony, and completely addictive. It doubles as a dip and you will absolutely make a double batch. (Don't say I didn't warn you.)
Za'atar breadcrumbs -- The crunchy herby topping nobody sees coming. Make extra because you will put them on everything else too.
Meal prep friendly -- Store everything separately and it holds up beautifully for days. Add grilled chicken and it becomes a full meal.
Hummus Crunch Salad Video
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Ingredient Notes
Full recipe, instructions and photos in the recipe card at end of blog post
Kale and Romaine: Using both is intentional. Kale alone feels like homework. Romaine alone wilts the second it sees dressing. Together they are the perfect base -- sturdy, crisp, and actually satisfying. The most important step is massaging the kale with a little olive oil for a full minute before adding anything else. This breaks down the tough fibers and transforms it from chewy and bitter to tender and almost silky. Do not skip this step. (Your jaw will thank you.)
Chickpeas: Drain them, rinse them well, and pat them dry. Wet chickpeas make the salad watery and nobody wants that.
Za'atar Breadcrumbs: Za'atar is a Middle Eastern spice blend made with dried thyme, sesame seeds, sumac, and salt. It is one of the most used ingredients across Lebanese, Syrian, and Egyptian cooking and it has a nutty, earthy, slightly tangy flavor that is completely unlike anything in a Western spice cabinet.
Hummus Dressing: Store-bought hummus is the base and there is no shame in that -- the magic is what you add to it. Use garlic hummus for max flavor, plain for something more subtle, or roasted red pepper if you want a smoky sweetness. All three work. (I have tested all three. For research purposes obviously.)
Green Olives: Briny, firm, and deeply savory. Green olives hold their shape better than kalamata in a salad and add a pop of salty flavor without being overpowering.
Red Cabbage: Adds color, crunch, and a mild peppery sweetness. Pre-shredded from a bag is completely fine here and saves you a step. (We are not here to impress anyone with our knife skills on a Tuesday.) It also holds up really well under dressing without wilting -- which is more than I can say for some lettuces I know.
Instructions
Full recipe and instructions in the recipe card at end of blog post
- Step 1: Add kale to a large bowl and massage with a teaspoon of olive oil for 1 minute until tender. Add romaine.
- Step 2: Slice cucumber, halve tomatoes and olives, dice onion. Add everything to the bowl along with cabbage and chickpeas.
- Step 3: Pulse croutons, za'atar, and olive oil in a food processor until broken down into small crumbs.
- Step 4: Blend all dressing ingredients in a food processor until smooth and creamy.
- Step 5: Add dressing and mix the salad.
- Step 6: Top with crumbs, drizzle extra dressing (if desired) and serve immediately.
Pro Tip
Do not dress the salad until right before serving. Those breadcrumbs go soft fast and you worked too hard for soggy croutons.
Substitutions & Variations
Want to add protein? Grilled chicken, seared shrimp, or rotisserie chicken straight from the bag all work beautifully. This becomes a full dinner situation fast.
No za'atar? Italian seasoning with a pinch of sesame seeds is a decent substitute. It will not be the same but it will still add that herby crunch.
No basil in the dressing? Fresh mint or flat leaf parsley both work. The dressing will taste slightly different but still very good.
Want it vegan? Skip the optional feta. The dressing is already completely plant based. 🌱
No food processor? Crush the croutons in a zip lock bag with a rolling pin and mix by hand. For the dressing, a blender works great or whisk everything together if your hummus is smooth enough.
FAQ
Yes and it is great for meal prep. Store the greens, toppings, breadcrumbs, and dressing all separately in the fridge. Toss everything together right before serving. The breadcrumbs in particular need to stay in a separate container at room temperature or they go soft.
Up to 5 days in an airtight container in the fridge. It will thicken as it sits -- just add a teaspoon of water or lemon juice and stir to loosen it back up.
Baby spinach or arugula both work. Arugula adds a peppery bite that is very at home in a Mediterranean salad. Skip the massaging step since neither needs it.
⭐️ Recipe
Hummus Crunch Salad
Ingredients
Salad
- 8 oz shredded kale
- 1 tsp extra virgin olive oil
- 10 oz romaine lettuce
- 1 large English cucumber
- 2 cups sliced cherry tomatoes
- ½ red onion diced
- 15 oz chickpeas
- 1.5 cup sliced green olives
- 1.5 cup sliced red cabbage optional
- Feta cheese optional
Zaatar Breadcrumbs
- 2 cups seasoned croutons or you can make your own if you prefer
- 1 tablespoon zaatar seasoning
- 1 tablespoon extra virgin olive oil
Hummus Dressing
- ½ cup hummus I used garlic but you can use plain or even red pepper hummus
- 1 crushed garlic clove
- 3 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- ½ teaspoon sesame oil optional
- ½ cup loosely packed basil
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt or salt to taste
- ½ teaspoon onion powder
Instructions
Prep the greens
- Wash and dry your romaine and kale. Add the kale to a large salad bowl and drizzle with a teaspoon of olive oil. Massage the kale firmly with both hands for a full minute until it softens and darkens slightly in color. This step breaks down the tough fibers and makes the kale tender and pleasant to eat rather than chewy and bitter. Add the romaine on top.8 oz shredded kale, 10 oz romaine lettuce
Prep the vegetables
- Slice the cucumber lengthwise, then in half, then into ½ inch thick pieces. Halve the cherry tomatoes and olives. Dice the red onion. Add everything to the bowl along with the shredded red cabbage and the drained and rinsed chickpeas. If the chickpeas feel wet, pat them dry with a paper towel before adding -- wet chickpeas will make the salad watery.1 large English cucumber, 2 cups sliced cherry tomatoes, ½ red onion diced, 15 oz chickpeas, 1.5 cup sliced red cabbage, 1.5 cup sliced green olives
Make the za'atar breadcrumbs
- Add the croutons, za'atar seasoning, and olive oil to a food processor. Pulse until broken down into small crumbs. You want a coarse, sandy texture -- not powder. Taste one. It should be nutty, herby, and crunchy. Set aside in a separate bowl until ready to serve.2 cups seasoned croutons, 1 tablespoon zaatar seasoning, 1 tablespoon extra virgin olive oil
Make the hummus dressing
- Add the hummus, crushed garlic, lemon juice, olive oil, sesame oil, fresh basil, red pepper flakes, salt, and onion powder to a food processor or blender. Blend until completely smooth and creamy. Taste and adjust -- add more lemon if you want it brighter, more salt if it needs it, more red pepper flakes if you want heat. The dressing should be pourable but thick. If it feels too thick add a teaspoon of water to loosen it.½ cup hummus, 1 crushed garlic clove, 3 tablespoon lemon juice, 2 tablespoon extra virgin olive oil, ½ teaspoon sesame oil, ½ cup loosely packed basil, ¼ teaspoon red pepper flakes, ½ teaspoon salt, ½ teaspoon onion powder
Assemble and serve
- When ready to serve, scatter the za'atar breadcrumbs over the salad and drizzle the hummus dressing generously over everything. Toss gently and serve immediately. If you are serving later, keep the breadcrumbs and dressing separate and toss right before eating so the breadcrumbs stay crunchy.Feta cheese
Did you make this recipe? Let me know!