Hummus Crunch Salad
This crunchy, colorful salad is a copycat recipe of my absolute favorite Sweetgreen salad! It’s made with fresh veggies, cucumbers, and seasoned breadcrumbs for a healthy weekday lunch.
We recently got a Sweetgreen here in Richmond and it’s been fun trying some new salads! The first one I tried was the hummus crunch salad and I immediately fell in love with the basil dressing, za’atar spiced breadcrumbs, and all the crunchy veggies. I knew I had to make a version of this at home!
What is sweetgreen?
Sweetgreen is a fast-casual chain restaurant known for its fresh, seasonal salads and commitment to sustainability. Their menu is inspired by local ingredients and I really love their bowls! But if you don’t have one near you or you’re trying to save money, you can make this salad at home!
Ingredients & Substitutions
- Chickpeas – Use canned chickpeas, drained and rinsed. They’re great for adding protein and fiber and they don’t require much prep.
- Kale – I recommend curly kale with stems removed, massaged to soften slightly.
- Romaine – Fresh romaine adds a crisp texture. You can substitute with spinach if preferred.
- Cucumbers – Chopped cucumbers offer a refreshing crunch. I used English cucumbers, but any type works.
- Cherry tomatoes – These add sweetness and texture. Regular tomatoes chopped into pieces will also work.
- Shredded cabbage – Offers a nice crunch; red or green cabbage both work.
- Banana peppers – These add a tangy, mild heat. You can substitute with pepperoncinis, or you can skip them if you don’t like the flavor.
- Breadcrumbs – Use panko breadcrumbs for extra crispness. Regular breadcrumbs can also be used.
- Za’atar seasoning – Adds Mediterranean flavor; replace with Italian seasoning or oregano mixed with sesame seeds if needed.
- Pine nuts – These are used in the base of the dressing for creaminess and subtle nutty flavor; almonds or walnuts are great substitutes.
- Parmesan – A little grated Parmesan gives the dressing savory, salty flavor. You can use nutritional yeast for a vegan alternative.
- Basil – Fresh basil is essential for the dressing’s fresh flavor. Do not substitute dried basil.
Substitution Ideas
- No banana peppers? Try pepperoncinis for a similar tangy kick.
- If you’re out of za’atar seasoning, Italian seasoning or oregano with sesame seeds makes a great alternative.
- Make it vegan by swapping out the Parmesan in the dressing with nutritional yeast—it’ll keep that cheesy flavor without any dairy.
Tips for the Perfect Salad
- For extra flavor, lightly massage the kale with a bit of the dressing before mixing it into the salad.
- Prep the dressing in advance—it’ll stay fresh in the fridge for up to a week. Just give it a good shake before using.
- Toast the chickpeas alongside the breadcrumbs to enhance their crunch factor and deepen their flavors.
Other Copycat Recipes
Looking for other ways to get your fast-casual fix at home? This veggie burrito bowl is a copycat of Roots el Jefe bowl. This crazy feta is a copycat for CAVA’s crazy feta. And this Modern Greek Salad is a twist on the Panera favorite.
Print
Hummus Crunch Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This crunchy, colorful salad is a copycat recipe of my absolute favorite Sweetgreen salad! It’s made with fresh veggies, cucumbers, and seasoned breadcrumbs for a healthy weekday lunch.
Ingredients
For the salad (serves 2)
- 1/2 cup chickpeas, drained and rinsed
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Pinch of salt
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs or panko crumbs
- 1/2 teaspoon za’atar seasoning
- 2 cups chopped kale, stems removed
- 2 cups chopped Romaine
- 1/2 cup chopped cucumbers
- 1/2 cup sliced cherry tomatoes
- 1/2 cup shredded cabbage
- 1/2 cup chopped banana peppers
For the dressing:
- 1/4 cup pine nuts or walnunts
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup nutritional yeast or Parmesan cheese
- 1 1/2 cups basil, loosely packed
- 3/4 cup olive oil
Instructions
For the salad (Serves 2)
- In a small bowl, combine the chickpeas cumin, chili powder, and salt. Set aside.
- In a small skillet, add the olive oil and heat over medium heat for 30 seconds.
- Add the bread crumbs and za’atar seasoning and stir to combine.
- Toast for 2-3 minutes until breadcrumbs become golden brown, then set aside.
- Add all the dressing ingredients to a blender of food processor and blend until smooth.
- In two large bowls, divide the kale, romaine, cucumbers, tomatoes, cabbage, banana peppers, chickpeas, and toasted bread crumbs.
- Drizzle with dressing and toss to combine.
For the dressing (makes 1 1/2 cups)
- Place the pine nuts, lemon juice, white wine vin, Dijon, garlic, salt, pepper, and Parmesan into a blender or food processor.
- Blend on low or medium speed. After about 15 seconds, stop the blender and scrape down the sides to make sure everything gets incorporated thoroughly.
- Blend again, and if it needs more liquid to all come together, add in ¼ of the olive oil.
- When the mixture is smooth and you no longer see large chunks of pine nuts or parmesan, add in the remaining oil and blend until everything is combined. Taste and adjust the seasoning if need be.
