Description
This Sweetgreen Hummus Crunch Salad is a healthy and delicious, easy to make copycat recipe of one of Sweetgreen’s best salad recipes. This Hummus Crunch salad is made with chickpeas, kale, cabbage, tomatoes and za’atar bread crumbs for the “crunch”. Topped with Sweetgreen’s tasty pesto vinaigrette.
Ingredients
Scale
- Za’atar Bread Crumbs:
- 2 slices of day old bread
- 1 tbsp olive oil
- 1 ½ tsp za’atar seasoning
- Pesto Vinaigrette:
- 1 ⅓ cup fresh basil leaves, loosely packed
- 2 ½ tbsp apple cider vinegar
- 2 ½ tbsp water
- 1 tsp garlic, minced
- pinch of umami seasoning
- 4 ½ tbsp olive oil
- Hummus Crunch Salad:
- 1 1/2 cups kale, chopped
- 1/2 cup chickpeas, rinsed and drained
- 1/3 cup cucumber, quartered
- 1/3 cup cabbage, chopped
- 1/3 cup cherry tomatoes, halved
- 1/4 cup hummus
- 5 to 6 fresh basil leaves
- 2 tbsp za’atar bread crumbs
- 2 to 4 tablespoons pesto vinaigrette
Instructions
- Make the za’atar breadcrumbs. Pulse the bread in a food processor until it has broken down into large crumbs. Drizzle the olive oil and za’atar seasoning over the crumbs and toss to evenly coat them. Bake at 350F for 5 to 10 minutes until they are golden brown. Set aside for now.
- Make the dressing. Add the basil leaves, apple cider vinegar, water, garlic and umami seasoning to a food processor. Blend until smooth. Add in the olive oil and blend on low until the dressing is smooth and well-emulsified.
- Massage the kale. Remove the stems from the kale and chop the kale into bite sized pieces. In a medium sized bowl, massage the kale with a drizzle of olive oil and dash of salt for 1 to 2 minutes until the kale becomes soft and turns a vibrant green.
- Assemble the salad. Add the massaged kale, chickpeas, cucumber, cabbage, cherry tomatoes, hummus, basil leaves and za’atar breadcrumbs to a large salad bowl. Top with the pesto vinaigrette and toss to combine. Serve immediately.
Notes
- Full Recipes: If you are looking for more details, you can read the full recipe for the Za’atar Bread Crumbs and Sweetgreen Pesto Vinaigrette.
- Storing Extras: This recipe makes extra za’atar breadcrumbs and pesto vinaigrette. Store both in airtight containers in the fridge. The bread crumbs will last up to 10 days and the vinaigrette will last up to 4 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad Recipes
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 476
- Sugar: 9.5g
- Sodium: 515mg
- Fat: 27.1g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 14.5g
- Protein: 17.5g
- Cholesterol: 2mg