Easy Vegetable Salad Recipe


  • 1 (1 pound 13-ounce) can chickpeas, rinsed and drained
  • 1 cup tahini (ground sesame paste)
  • 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
  • 3 tablespoons chopped garlic (9 cloves)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon Sriracha
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
  • 2 cups heirloom cherry tomatoes, halved or quartered
  • 1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
  • 3/4 cup (1/4-inch-diced) red onion
  • 1/2 cup julienned fresh mint leaves, for garnish


  1. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
  2. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
  3. Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

This  Vegetable Salad is a vibrant and satisfying dish that celebrates the abundance of fresh, colorful ingredients. Bursting with flavor and nourishment, it’s a perfect addition to any meal or a delightful standalone option for those seeking a light and wholesome dish.

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At the heart of this salad is a creamy and flavorful hummus, made with chickpeas, tahini, lemon juice, garlic, and a hint of spice from cumin and Sriracha. Blended to smooth perfection in a food processor, the hummus becomes a velvety canvas upon which the vibrant vegetables will soon shine.

Speaking of vegetables, this salad boasts an array of crisp, crunchy delights. Cucumber, heirloom cherry tomatoes, red bell pepper, and red onion come together in a symphony of colors and textures. Tossed with lemon juice, olive oil, and a sprinkle of salt and pepper, they marry together to create a refreshing and satisfying medley.

Assembling the salad is a feast for the eyes as well as the palate. The hummus acts as a flavorful base, its creamy richness providing a perfect contrast to the crisp vegetables piled high on top. Garnished with fresh mint leaves for a burst of herbal freshness, the salad is a visual delight that promises a burst of flavor with every bite.rs

Served at room temperature with warm pita bread, this  Vegetable Salad is a wholesome and satisfying option that’s perfect for lunch, dinner, or any time you’re craving something fresh and delicious. With its blend of protein-rich chickpeas, nutrient-packed vegetables, and flavorful hummus, it’s a dish that’s as nourishing as it is delicious, offering a taste of summer in every bite.

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