Mediterranean Salad with Hummus

Prepare the Base
In a large mixing bowl, combine 2 cups of hummus (whether homemade hummus or your favorite store-bought variety), 1 tablespoon of dijon mustard, 1.5 diced bell peppers, 1/3 cup of diced red onion, 1/2 cup of finely chopped fresh parsley, and 1/3 cup of chopped Kalamata olives. The dijon mustard adds a nice tang to the creamy hummus, while the olives lend a briny saltiness, perfectly balancing out the sweetness of the bell peppers and the freshness of the parsley.

Add Lemon and Pepper
Squeeze the juice from half a lemon over the mixture and season with fresh cracked pepper to taste. The lemon juice adds a zesty, citrusy brightness that complements the richness of the hummus, while the pepper adds a subtle hint of spice. At this point, avoid adding extra salt, as the Kalamata olives and dijon mustard provide enough sodium for flavor.

Incorporate the Protein
Next, fold in the protein of your choice. This recipe works wonderfully with 15 oz of canned chicken, tuna, or even salmon. These proteins add heartiness to the salad and turn it into a filling meal. If you’re prepping for the week, consider keeping the hummus base and protein separate until you’re ready to eat. This way, you can add variety to your meals by switching up the protein each day — one day you can make a mediterranean chicken hummus salad, while the next you can enjoy a mediterranean tuna hummus salad.

Serve and Enjoy
Now that your salad is ready, there are many ways to enjoy it. Stuff it into a pita with some lettuce and tomato for a satisfying sandwich, serve it with crackers as a snack, or scoop it over a bed of greens for a light, fresh salad. This mediterranean salad with hummus can be eaten in various ways, making it a versatile addition to your meal rotation.