But I think the term has been ruined by some of the more unpleasant contestants on shows like Top Chef and the like.
But that said, this is a VERY good salad. It's got all the flavors of hummus--the chickpeas, sesame, garlic, lemon, etc., but tastes a little bit fresher and lighter.
It makes for a great bagged lunch or even just to serve as a side with dinner. I made this as part of a Mediterranean-themed mezze spread on Mother's Day, when my mom, brother, and in-laws came over for lunch at our apartment (my dad missed out because he was in Puerto Rico visiting his mom that weekend so we don't feel sorry for him).
In addition to the hummus salad (made in this manner, literally, because I just didn't want to have to wash the food processor), I also served a platter of roasted marinated eggplants, slow-roasted tomatoes, tzatziki, a big Greek cucumber salad, a version of this Mediterranean pasta salad, homemade pita chips, burrata topped with fresh basil, flaky salt, and olive oil, and a platter of savory keftedes (Greek meatballs). I'd say the meal was a success as the mom's were both happy, and even my notoriously picky brother served himself a rather generous helping of everything.
For dessert, I served my "cheater espresso pots de creme"--a super easy and oh-so-good chocolate treat that is always a hit. I actually filmed a little tutorial video for these, which you can watch HERE.
The leftovers of this salad keep really well, and actually even taste better the next day once the flavors have all had a chance to get comfy cozy together. They also last for about 10 days so make a big huge batch and enjoy delicious healthy lunches all week long!
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Deconstructed Hummus Salad
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
2 large garlic cloves, minced finely
1/4 cup tahini paste
1/3 cup extra virgin olive oil
1/4 cup minced fresh parsley
2 14-oz cans chickpeas, drained and rinsed well under cold running water
Kosher salt and black pepper, to taste
In a large bowl, whisk together the lemon juice, zest, vinegar, minced garlic, tahini, and olive oil. Add the parsley and chickpeas and toss to coat. Season with kosher salt and black pepper, to taste. Let chill before serving.