Mediterranean Hummus Plate 
with Smoky Chickpeas - Clean Eating Magazine

Mediterranean Hummus Plate 
with Smoky Chickpeas

Scoop up the creamy hummus, crispy chickpeas and tangy salad with pita wedges, or serve it all tucked into a halved pita pocket for dinner on the go. If you have the ingredients on hand, make a quick sauce with Greek yogurt, lemon juice and chopped fresh mint and drizzle over the spiced chickpeas.

Smoky hummus recipe

Mediterranean Hummus Plate with Smoky Chickpeas

TOTAL COST: $12.71

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 15-oz BPA-free can chickpeas, drained, rinsed and patted dry
  • 1/4 cup diced red onion
  • 1 clove garlic, minced
  • 2 tsp olive oil
  • 1/4 tsp each dried oregano, smoked paprika and ground cumin
  • 1/8 tsp red pepper flakes
  • Pinch sea salt
  • ¾ cup hummus
  • 4 cups packed baby arugula
  • 2 6-inch whole-grain pitas, warmed and cut into wedges


  • 2 tsp olive oil
  • 2 tsp red wine vinegar
  • Pinch ground black pepper
  • 10 pitted Kalamata olives, 
coarsely chopped
  • 2 English cucumbers, chopped
  • 1 vine-ripened tomato, chopped
  • 2 green onions, thinly sliced
  • 2½ oz feta cheese, crumbled or diced, optional
  • 1/4 cup coarsely chopped fresh mint


  1. Preheat oven to 425˚F. Line a rimmed baking sheet with parchment paper. In a large bowl, toss together chickpeas, red onion, garlic, 2 tsp oil, oregano, paprika, cumin, pepper flakes and salt. Spread in a single layer on baking sheet and bake until beginning to turn crispy, about 20 minutes.
  2. Meanwhile, prepare salad: In a separate bowl, whisk together 2 tsp oil, vinegar and black pepper. Add olives, cucumbers, tomato, green onions, cheese (if using) and mint and toss to coat.
  3. Spoon hummus (store-bought or homemade) onto plates, dividing evenly. Top with chickpeas. Divide arugula among plates and top with salad. Serve with pita wedges.

Tip: If making your own hummus, try our Avocado Hummus or Roasted Red Pepper Hummus for extra flavor. 

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 351
  • Carbohydrate Content: 47 g
  • Fat Content: 14 g
  • Fiber Content: 12 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 578 mg
  • Sugar Content: 6 g