Spring Chickpea Salad with Avocado Hummus

This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds.

  • Total Time:
  • Servings: 4 to 6
KEY: Salads


  • 2 avocados, halved and pitted
  • Two 15 ounce cans chickpeas, rinsed and drained  
  • 1 shallot, finely chopped
  • 2 bunches parsley, stems and leaves
  • Juice of 2 lemons, plus more as needed
  • Kosher salt
  • Two 15 ounce cans chickpeas, rinsed and drained
  • 2 cups Taggiasca olives, pitted and torn
  • 2 cups Castelvetrano olives, pitted and torn
  • 1 canned chipotle chile in adobo, finely chopped
  • 1 teaspoon chopped rosemary
  • 1/2 cup basil leaves, finely chopped
  • 1 shallot, finely chopped
  • 1 preserved lemon, skin only, julienned
  • 2 teaspoons aged balsamic vinegar
  • Kosher salt
  • Baguette croutons and Thai basil and parsley leaves, for garnish

How to make this recipe

  1. Make the hummus In a large bowl, combine all of the ingredients. In a food processor and working in 2 cup batches, puree with 1/3 cup of water until smooth. Scrape into a medium bowl and season with salt and lemon juice. Refrigerate the hummus with a piece of plastic wrap pressed against the surface until chilled, about 30 minutes.

  2. Meanwhile, make the salad In a large bowl, combine all of the ingredients. Season with salt.

  3. Spread the hummus in the bottom of shallow bowls. Top with the salad and garnish with croutons and the Thai basil and parsley leaves; serve.

Contributed By Photo Abby Hocking

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