Loaded Hummus Bowl with Crispy Chickpeas + Chopped Salad

Recipe:

Loaded Hummus Bowl with Crispy Chickpeas + Chopped Salad 

PLANT-BASED

Total time: 30 mins
Serves: 2

This is how you turn houmous into a meal. We roast chickpeas until they’re golden and crisp, toss together a vibrant chopped salad, and pile it all onto a generous bed of creamy houmous. Finished with a drizzle of pomegranate molasses, it’s sweet, crunchy, fresh — and proof that houmous isn’t just a dip. It’s dinner.

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INGREDIENTS

Crispy chickpeas: 

• 1 can chickpeas 

• 1 tsp smoked paprika

• 1 tsp garlic powder 

• Drizzle of olive oil

• Pinch of salt + pepper 

• Handful of parsley, chopped 

• Handful of pomegranate seeds 

Chopped salad 

• ½ a cucumber, finely diced 

• ½ sweet red pepper

• 1 shallot, finely diced

• 3-4 cherry tomatoes, finely diced

• Olive oil

• Salt + pepper 

To plate:

• Plenty of houmous - we like to use Moorish!

• Sprinkle of sumac 

• Drizzle of pomegranate molasses 

METHOD

Roast the Crispy Chickpeas

• Preheat your oven to 200°C (fan 180°C).

• Drain and rinse the chickpeas, then pat them dry with a clean towel or kitchen paper.

• Spread them on a baking tray, drizzle with olive oil, and sprinkle over the smoked paprika, garlic powder, salt, and pepper.

• Toss to coat evenly, then roast for 25–30 minutes, shaking the tray halfway through, until golden and crispy.

Make the Chopped Salad

• In a bowl, combine the diced cucumber, red pepper, shallot, and cherry tomatoes.

• Drizzle with a little olive oil and a splash of pomegranate molasses.

• Season with salt and pepper, and give everything a good mix.

Assemble the Bowl

• Start with a generous spoonful of hummus and smooth this out over the base of your bowl.

• Add a big scoop of chopped salad.

• Top with the crispy chickpeas.

Garnish

• Drizzle a good glug of pomegranate molasses and finish with a sprinkle of sumac.