Mediterranean Salad with Crispy Chickpeas and Hummus Dressing
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Servings: 4
Ingredients
1 ¾lbsboneless skinless chicken breasts
1head romaine lettuce, washed and roughly chopped
2cupscherry tomatoes, halved or quartered, depending on size
1 ½cupsPersian cucumber, halved and thinly sliced
1bunch cilantro, minced
1cupkalamata olives, halved
1large shallot, halved and thinly sliced
Crumbled feta, for topping (optional)
For the Crispy Chickpeas
2 15ozcans chickpeas (garbanzo beans), rinsed and drained
2tablespoonsolive oil, divided
1teaspoonground cumin
2teaspoonssmoked paprika
1teaspoonkosher salt
1teaspoonground black pepper
1teaspoongarlic powder
1teaspoonground coriander
For the Pita Chips
4pitas, each one cut into 8 wedges
3tablespoonsolive oil
1teaspoonkosher salt
1teaspoongarlic powder
2teaspoonssumac
For the Hummus Dressing
1cupprepared hummus
Juice of 1 lemon
4clovesgarlic, minced
2tablespoonsextra virgin olive oil
A splash of water
Instructions
Bring a pot of water to a rolling boil. Add the chicken breasts, reduce the heat to a simmer, and cook until the chicken is no longer pink and has reached an internal temperature of 165 degrees Fahrenheit, about 15-20 minutes (exact time will vary based on the size of your chicken breasts). When the chicken is done, remove to a plate, let cool, and shred into bite-sized pieces.
Preheat the oven to 375 degrees fahrenheit. Lay paper towels on a large rimmed baking sheet and dump the rinsed and drained chickpeas on top. Cover with another layer of paper towels and lightly press and roll the chickpeas around under the paper towels to completely dry them. Discard the paper towels and spread the chickpeas out on the baking sheet.
Drizzle the chickpeas with 2 tablespoons olive oil, and sprinkle with the seasonings (cumin, smoked paprika, salt, pepper, garlic powder, and coriander). Use your hands to toss to coat, and spread the chickpeas over the baking sheet.
When the oven is preheated, place the chickpeas in the oven and cook for 45 minutes to 1 hour, until golden and starting to crisp. Remove from the oven and let cool on the baking sheet. They will continue to crisp as they cool.
Leave the oven on, and prep the pita chips. Lay the pita triangles out on a baking sheet, brush each one with olive oil, and sprinkle with the kosher salt, garlic powder, and sumac. Place in the oven and bake for 8-12 minutes (time will vary based on the thickness of your pita chip) until golden. Remove from the oven and let cool. Like the chickpeas, they will continue to crisp as they cool.
Finally, make the hummus dressing. Place the hummus, lemon juice, garlic, and olive oil in a bowl. Whisk to combine. Add a splash of water to thin to a salad dressing consistency.
To serve, fill 4 large bowls with lettuce, top with shredded chicken, tomatoes, cucumber, roasted chickpeas, cilantro, olives, shallot, and feta (if desired). Drizzle with hummus dressing and serve with homemade pita chips on the side.