Prepare the Vegetables

Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling.

Boil the Eggs

In a food processor, combine the canned chickpeas (drained and rinsed), tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth. Adjust the consistency with more water if needed.

Blend the Hummus Ingredients

Taste the hummus and adjust salt or lemon juice as needed for your preference.

Taste and Adjust Seasoning

In a large bowl, combine the mixed greens, chopped tomato, cucumber, and onion. Slice the boiled eggs and place them on top of the salad.

Assemble the Salad

Serve the prepared salad alongside a generous scoop of hummus for dipping.

Serve with Hummus

falafel salad

Recipe information

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