Nut Salad with Hummus

  • Servings: 1
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 Cup arugula
  • 1/2 Cup spring mix
  • 1/4 Cup sundried tomatoes, whole or chopped
  • 4-5 kalamata olives, sliced
  • 1/4 cup walnuts
  • 2 tbsp pumpkin seeds
  • 1/2 cup mortadella in 1 inch cubes
  • 2-3 grape leaves for garnish
  • 1/2 cup plus 1 can chickpeas, divided
  • 1 roma tomato, carved into tomato rose
  • 1/4 cup, plus 2-3 tbsp olive oil, divided
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • 1 tsp apple cider vinegar
  • juice and zest from 1/2 lemon
  • juice from 1 lemon
  • 1 tbsp plus 1 tsp sesame seeds, divided
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp sriracha hot sauce
  • 2 tbsp tahini


To make the hummus, combine can of chick peas, 1/4 cup olive oil, garlic, salt, 1 tbsp sesame seeds, cumin, sriracha, tahini and juice from one lemon in a food processor. Blend until creamy or fully incorporated. Adjust salt and lemon juice to your taste.

To make the salad dressing, whisk together 2-3 tbsp olive oil, sesame oil, honey, balsamic vinegar, apple cider vinegar, juice and zest from 1/2 a lemon and 1 tsp sesame seeds. Set aside.

Cut sundried tomatoes, olives, and mortadella to size. Assemble greens on a plate. Top with garbanzo beans, mortadella cubes, sundried tomatoes, and olives. In the center, place the grape leaves and decorate the top with a tomato peeled into a rose. Design a circle of hummus around salad perimeter. Garnish with walnuts and pumpkin seeds.
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