Greek-Inspired Salad with Hummus Whip

Some salads feel like an obligation. This one feels like lunch you actually look forward to.

Inspired by the bright, simple flavours of a traditional Greek salad, this version layers juicy tomatoes, crunchy cucumber and sweet red pepper with fluffy quinoa and shredded chicken for something more substantial. The real star, though, is the hummus whip. Silky, lemony and rich with tahini, it turns the whole dish into something closer to a composed bowl than a side salad, adding plant-based protein and a creamy contrast to the fresh vegetables.

It is also the sort of meal that quietly solves tomorrow’s lunch. Removing the cucumber seeds helps the salad stay crisp in the fridge, so it keeps beautifully for two to three days. A generous batch on Sunday becomes easy, nourishing lunches all week.

Serves 2

Ingredients

For the salad

• 250g cherry tomatoes, quartered

• ½ cucumber, seeds removed and chopped into small pieces

• 1 red bell pepper, chopped into small pieces

• 180g (1 cup) cooked quinoa

• A bunch of parsley or coriander (about 20g), chopped

• About 200g leftover cooked chicken, shredded

For the hummus whip

• 1 can (400g) chickpeas, drained and rinsed

• 4 tbsp smooth tahini

• Juice of 1 lemon

• 3 tbsp extra virgin olive oil

• 1 tsp ground cumin

• 1 garlic clove

• 2–3 tbsp iced cold water

• Salt and pepper, to taste

For the dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• 1 tsp wholegrain mustard

• Salt and pepper, to taste

To serve

• Pumpkin seeds

• Chopped chives
  

Method

1. Make the hummus whip

Add the chickpeas, tahini, lemon juice, olive oil, cumin and garlic to a food processor. Blitz until smooth, then add the iced water a tablespoon at a time until the hummus becomes light, silky and creamy. Season with salt and pepper, scrape down the sides and blend again if needed.

2. Make the dressing

Add the olive oil, balsamic vinegar and wholegrain mustard to a jar. Season with salt and pepper and shake until well combined.

3. Assemble the salad

n a large bowl, combine the cherry tomatoes, cucumber, red pepper, quinoa, herbs and shredded chicken. Pour over the dressing and mix well so everything is lightly coated.

Spread the hummus onto a serving plate and pile the salad on top, or serve the hummus alongside. Finish with pumpkin seeds and chopped chives for crunch and freshness.

Recipe by Elisa Rossi for The Well Edit

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