This Mediterranean-Inspired Salad is packed with fresh veggies and flavor. Don’t forget the amazing hummus dressing that is nutritious and delicious.

Here’s everything you will need to make this Mediterranean-inspired Salad:

HUMMUS SALAD DRESSING

Hummus - I would recommend using a caramelized onion hummus, roasted red pepper hummus, or plain hummus

Red wine vinegar

Maple syrup

Dried oregano

Garlic powder

Smoked paprika

Warm water - this is to thin the dressing out a bit

Salt and black pepper to taste

SEASONED CHICKPEAS

Canned/cooked chickpeas

Garlic powder

Cumin

Onion powder

Dried oregano

Smoked paprika

Dried dill

Salt and black pepper to taste

Olive oil

REMAINING SALAD INGREDIENTS:

Red onions, diced

Cherry tomatoes, halved

Cucumbers, diced

Pepperoncinis, roughly chopped

Olives, roughly chopped

Vegan feta

Cooked quinoa - optional

Massaged Kale or another leafy green - To massage the kale, simply drizzle it with a bit of olive oil, lemon juice, or sprinkle with salt. Using your rub the kale in your hands, gently squeezing. You will notice that the kale reduces in size and becomes limp.

CHECK OUT THE FULL VIDEO TO THIS RECIPE

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

Ingredients:

HUMMUS SALAD DRESSING

1/4 cup hummus

1.5 tsp red wine vinegar

2 tsp maple syrup (adjust to taste)

1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp smoked paprika

3 tbsp hot water (adjust amount for desired consistency)

Salt and black pepper to taste

FLAVORFUL CHICKPEAS

1 cup canned or cooked chickpeas, drained and rinsed

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp cumin

1/2 tsp dried oregano

1/4 tsp smoked paprika

1/2 tsp dried dill

Salt and black pepper to taste

3 tsp olive oil (optional)

REMAINING SALAD INGREDIENTS

Kale that has been massaged for easier digestion, or romaine lettuce

1/2 cup diced red onions

1 cup sliced cherry tomatoes

1 cup diced cucumbers

1/2 cup roughly chopped pepperoncinis

1/3 cup roughly chopped olives

1/4 cup vegan feta

Optional: Cooked quinoa

Instructions:

PREPARE THE CHICKPEAS:

Drain and rinse the canned chickpeas under cold water. Pat them dry with a paper towel to remove excess moisture.

In a bowl, combine the chickpeas, garlic powder, onion powder, dried oregano, smoked paprika, cumin, dried dill, salt, black pepper, and olive oil.

Toss well until all the chickpeas are evenly coated with the oil and spices.

PREPARE THE HUMMUS SALAD DRESSING:

In a medium sized bowl or a jar with a lid, combine the hummus, red wine vinegar, maple syrup, dried oregano, garlic powder, smoked paprika, salt, and black pepper.

Whisk in 3 tablespoons of hot water to the bowl or jar. The hot water helps to thin out the hummus and mix the flavors together smoothly. You can adjust the amount of water based on how thick or thin you want the dressing to be. Make sure all the ingredients are evenly incorporated.

Taste the dressing and adjust seasoning if needed. You can add more salt, pepper, maple syrup, or any other seasonings according to your preference.

PREPARE THE REMAINING INGREDIENTS AND ASSEMBLE:

To a large bowl, combine the diced red onions, halved cherry tomatoes, diced cucumbers, roughly chopped Pepperoncinis and olives, vegan feta, and seasoned chickpeas.

Serve this mixture over a handful of the massaged kale or lettuce, along with some of the cooked quinoa.

Drizzle with some of the hummus dressing and enjoy.