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Deconstructed Hummus Salad is a simple chickpea salad with all the components of a great hummus, along with a creamy lemon tahini dressing, too...

Total time

0 minutes




  • 0.33333333333333 cup pine nuts
  • olive oil
  • 2 15-ounce cans of chickpeas
  • 1 cup parsley leaves, well rinsed and dried
  • 1 clove garlic
  • dressing
  • 2 tbsp Tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and black pepper to taste


  1. Put a couple of teaspoons of olive oil in a skillet and heat on medium. Add the pine nuts and stir until toasted and browned, this will only take a few minutes. Stir constantly or they will burn. Set aside to cool.
  2. Drain the beans and rinse them very well. Shake off all the excess water and put them in a large bowl.
  3. Finely chop the parsley and add it to the bowl along with the garlic and the pine nuts.
  4. Whisk together the dressing ingredients and add enough water (maybe up to 4 tablespoons) to thin it out a bit. Give it a taste and add more salt, or lemon, if you need it.
  5. Toss the salad with enough dressing to coat well, and refrigerate for an hour or two to get it nice and chilled.
  6. Add more dressing if needed just before serving.

✅ Vegan

✅ Vegetarian

✅ Low carb

✅ Gluten free

Contains allergens

✅ Nut