This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it’s a great meal prep idea that’s full of tangy flavor. Gluten-free, oil-free, super easy. We’re going back to basics today,…
This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it's a great meal prep idea that's full of tangy flavor. Gluten-free, oil-free, super easy. We're going back to basics today, folks. Like, really basic. Because after all, the only thing your heart and soul wants is a...
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a R…
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle Eastern dip, including the classic hummus ingredients, ways to serve it, our special tricks, and more.
Why we love this recipe
A big pile of creamy, savory, garlicky hummus is essential when it comes to snacking, in our opinion! Hummus is basically it’s own food group, these days. But Alex and I have found store-bought hummus can be expensive and not taste so great.
So when we have time, we love to whip up a batch of chickpea dip at home! This our family favorite hummus recipe that has stood the test of time. It’s simple to make and has pure, lemony garlicky flavor. As two cookbook authors, we’ve tested this recipe to perfection: it’s our go-to for snacks, lunches, and parties. Give it a try: we hope you love it as much as we do!
Hummus ingredients
The key ingredients for any hummus recipe is chickpeas and tahini, a paste made from sesame seeds. From there, hummus can be made with any number of ingredients.
The classic flavorings are garlic, lemon juice, and salt. For our hummus recipe, we like adding in cumin to bring in additional savory notes, but it’s optional. Some hummus recipes have olive oil and some do not. We’ve found this recipe tastes great without it, so our recipe doesn’t require this ingredient.
In addition to the ingredients listed above, this hummus recipe uses aquafaba, the liquid form the chickpea can, to make it creamy. This is our trick to the best fluffy, creamy hummus! You don’t have to buy anything extra, so you technically need only 5 hummus ingredients (without the optional cumin!).
Tips for this hummus recipe
If you’ve got 5 minutes and a food processor, this recipe tastes great and is potentially cheaper than many purchased brands. Plus, it’s also fun to whip up knowing that you made it with your bare hands. Here are a few tricks:
Use a food processor. A food processor makes the best hummus because it’s too thick to make in a blender..
Use aquafaba to make a creamy texture. The thick liquid from the chickpea is called aquafaba (you can also use it as a vegan replacement for eggs in some recipes). Here, it gives the hummus a creamy, smooth body.
Blend the garlic with the lemon juice first. This helps to mellow the garlic flavor a bit.
Hummus without tahini
Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is delicious spin with a secret ingredient in place of tahini.
Variations on hummus recipes
Check out our classic homemade hummus recipe below! Or try one of the recipes below:
There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:
Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more
Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini
Layered dip like Loaded Hummus Dip, topped with veggies and feta cheese
Bowl meals like this quick Hummus Bowl, served in a bowl with veggies, olives, and rice, orzo or couscous
Sandwiches like this Hummus Sandwich, spread on bread and layered with vegetables
Hummus roll ups or wraps, spread inside a sandwich wrap instead of mayo
Dietary notes
This hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
Can you freeze hummus?
Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand (and drizzle a little olive oil on top). Here’s How to Freeze Hummus.
Is hummus gluten free? Is hummus vegan? Is hummus keto?
Yes, homemade hummus is gluten free and vegan.
No, hummus is not keto friendly.
How many calories in hummus?
A serving of ¼ cup of hummus is approximately 160 calories.
Does hummus have to be refrigerated?
Yes, store hummus in a sealed container in the refrigerator.
How long does hummus last? Does hummus go bad?
Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.
Does hummus have protein?
Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.
Where is hummus in the grocery store?
It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.
Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.
This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list! Why I Love This Recipe Chopped Salad Ingredients *For a full list of ingredients…
This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list!
Easy to Make: It takes very little effort to toss together this delicious salad. Just like my Vegetarian Nicoise Salad, it’s great for a busy weeknight dinner or speedy lunch.
Kids Love It: Since everything is cut into tiny pieces, this salad is easy for kids to eat and enjoy. They get a taste of every ingredient in one delicious bite.
Versatile and Customizable: An Italian chopped salad is an easy side dish served with a Perfect Roast Chicken or can be served as the main course. Plus, you can easily add or leave out ingredients to suit your taste buds.
La Scala Copycat: When I moved to LA, a friend introduced me to La Scala, famous for its chopped salad. This is my take on their iconic dish, but feel free to use whatever’s in your fridge to make it your own!
Chopped Salad Ingredients
Lemony Vinaigrette: The homemade dressing you’ll make for this salad calls for dijon Mustard, lemon juice, olive oil and salt. It’s a simple and delicious tangy vinaigrette.
Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Make sure to chop it finely!
Deli Turkey: A lean source of protein that adds a savory taste. It’s a great way to make the salad more filling.
Salami: This classic chopped salad ingredient provides a flavorful, slightly spicy contrast to the turkey.
Tomato: Juicy and sweet, tomatoes add a burst of freshness to the salad.
Mozzarella Cheese: Creamy and mild, mozzarella complements the other flavors without overpowering them.
Cooked Chickpeas: These add a hearty texture and a boost of fiber and protein, making the salad extra satisfying. They’re also known as garbanzo beans!
*For a full list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
Greens: Swap romaine for arugula, radicchio or a combination for a different base.
Protein: Substitute deli turkey and salami with grilled chicken, prosciutto, or even tofu for a vegetarian option.
Cheese: Try different cheeses like parmesan cheese, feta, or provolone cheese for a new twist.
Additions: Add olives, bell peppers, cucumbers, red onion or artichoke hearts for extra crunch and flavor.
Dressings: If you prefer a different dressing, balsamic vinaigrette or a store bought Italian dressing would work.
How to Make Easy Italian Chopped Salad
Step 1: In a bowl or jar, whisk together the Dijon, lemon juice, olive oil, and salt.
Step 2: Place the salad ingredients in a large bowl and toss to combine.
Step 3: Drizzle the dressing on top just before serving and toss to thoroughly coat.
Tips and Tricks
Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
FAQs
How long can I store chopped salad?
Chopped salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Even better, keep the dressing separate to maintain the crispness of the lettuce.
How do you cut a chopped salad?
You can chop the ingredients however you want using a chef’s knife, but I like to use a mezzaluna or a salad chopper. These tools help you achieve uniform, bite-sized pieces for each ingredient quickly and efficiently. Simply place your ingredients on a cutting board and rock the mezzaluna or chop with the salad chopper until everything is evenly chopped.
This Italian Chopped Salad tastes as good as it looks. With fresh ingredients chopped to perfection and tossed in a tangy vinaigrette, every bite is bursting with flavor. Savory meats, juicy tomatoes, crisp lettuce, and creamy mozzarella make this salad a true delight. Whether it’s a main dish or a side, it’s sure to be a hit at your table.
Crunchy Romaine lettuce, fresh turkey, salami, chickpeas, tomato, mozzarella and more diced into tiny bite-sized pieces and lightly tossed with a tangy vinaigrette
In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
Place the remaining ingredients in a large bowl and toss to combine.
Drizzle the dressing on top just before serving and toss to thoroughly coat.
Notes
Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…
These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.
Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!
There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.
Top salad bar ideas
The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):
Greens: Romaine lettuce, spinach, and mixed baby greens.
Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Tips for prep
The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).
Salad dressings for a salad bar
Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:
Wash and chop the vegetables; place them in serving bowls.
Drain and rinse the chickpeas or beans, if using.
Make the salad dressing. Serve!
Notes
These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.
Chickpea Salad is a healthy & hearty dish, perfect for lunch or light dinner any day of the week! Or, bring it to a potluck or a backyard BBQ to impress a crowd!
Chickpea Salad is a healthy & hearty dish, perfect for lunch or light dinner any day of the week! Or, bring it to a potluck or a backyard BBQ to impress a crowd!
This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped…
This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.
The viral Marry Me Chicken recipe is no match for my vegan-friendly Marry Me Chickpeas. It’s as creamy, indulgent, and family-friendly as the original, but made without dairy or meat!
What’s better is that this one-pan meal is totally foolproof. Just simmer the protein-packed chickpeas in the dreamy Tuscan sun dried tomato cream sauce for 15 minutes, then enjoy it for family dinners or date nights at home. Don’t forget the hunks of crusty bread for scooping up every luxurious bite!
Why you’ll love this easy plant based recipe
Rich Tuscan-inspired flavors – Like my Tuscan Vegan Gnocchi, vegan marry me chickpeas feature incredible Italian-inspired flavors that will keep you going back for more.
Packed with protein – Two cans of chickpeas pack this dish with about 30 grams of plant-based protein!
An easy one-pan meal – The everyday ingredients in this dish are cooked together in one pan in just 15 minutes.
How to make marry me chickpeas
Find the complete recipe with measurements in the recipe card below.
Warm the olive oil in a large pan over low-medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the sun dried tomatoes, oregano, red pepper flakes, salt, and ground black pepper.
Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Simmer until the sauce is warmed through and the spinach is wilted.
Garnish the Tuscan chickpeas with chopped fresh basil and vegan parmesan. Scoop up every bite with crusty bread or serve it over rice, pasta, or baked sweet potatoes. Enjoy!
Frequently asked questions
What is Marry Me Chicken?
Marry Me Chicken is a dish that combines cooked chicken with a sun dried tomato and garlic cream sauce. The original recipe is made with heavy cream and chicken breasts, but in vegan marry me chicken recipes, they’re swapped for vegan cream and canned chickpeas.
Why is it called Marry Me Chickpeas?
It’s simple: the silky smooth cashew cream sauce, Italian flavors, and hearty chickpeas in every bite are so good that you’re bound to get a marriage proposal from anyone you serve it to!
What can I use instead of chickpeas?
Canned cannellini beans or another white bean will work well. For a meatier dish, you can use my Vegan Chicken recipe, homemade seitan bites, or baked tofu.
My cream sauce is too thin. How can I thicken it?
I recommend making the cream sauce with cashew cream for a thick and luxurious consistency. While store-bought vegan cream (I love Ripple’s dairy free half and half) or coconut milk also work, they’ll make the sauce slightly thinner. To help thicken it, stir a cornstarch slurry (made by mixing 1 tablespoon cornstarch with 3 tablespoons water in a small bowl) into the sauce at the end and gently simmer until it thickens.
How do you store the leftovers?
The leftovers will keep for up to 5 days when stored in an airtight container in the fridge. Enjoy them for quick and easy meals or meal prep throughout the week! To reheat, zap the chickpeas and sauce in the microwave or warm them in a saucepan on the stove until heated through.
This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.
In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!
Notes
For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
For the cream, you can use any store bought dairy free creamer (I love Ripple’s Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
To make cashew cream for the cream – Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal a…
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo…
This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It’s a little bit savory, a little bit sweet, and a whole lot of delicious. I’ve always been a sucker for butternut squa…
This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It's a little bit savory, a little bit sweet, and a whole lot of delicious. I've always been a sucker for butternut squash. I mean... what's not to love? It's a hearty veggie that makes a great base for...
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,… 
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This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped…
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo…