Ingredients (makes over two cups):

  • Leafy greens of choice (I used baby kale)
  • Cooked chickpeas (garbanzo beans)
  • Carrots, grated or sliced
  • Grape or cherry tomatoes, sliced in half
  • Red onion, diced or green onion, sliced
  • Cucumbers, sliced
  • 1/2 avocado, sliced
  • Big fat dollop of hummus
  • Pepitas (pumpkin seeds), to garnish
  • Hemp hearts, to garnish
  • 1 lemon, squeezed at serving


I’ll let you measure your ingredients. I used about a handful of each chickpeas, carrots, tomatoes, onion and cucumber…for the onion I used a small handful. Use however much you like depending on how big your salad is going to be.

Place your ingredients in your serving bowl, add a big dollop of hummus to the middle, sprinkle with seeds and a big squeeze of lemon. Dig in and nourish yourself from the inside out!


Add in any vegetables you prefer….broccoli florets, sliced zucchini, radishes, bell peppers, etc. In the cooler months try adding in roasted vegetables like sweet potato, butternut squash, broccoli, carrots, etc. You can also add in some fresh herbs like parsley or cilantro if you have them on hand.

Sub in sunflower seeds and/or sesame seeds for the pumpkin seeds and hemp hearts.

For the best chickpea flavor, try making them fresh at home. It’s really easy and nothing beats the freshness of homemade chickpeas!


© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website. Click here to read our disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.