Salads don't have to suck. This one's satisfying on its own, or combine with pita bread for a meal that hits the spot.
Serves 6
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Truly hearty salads can be hard to come by so when we see one, we latch on to it! Unlike most salads that feature a bundle of leafy greens, this one delights in its Middle Eastern flair from hummus, chickpeas and warm spiced beef. Need a carb boost? Combine it with freshly baked pita bread and we’re sure you’ll be stuffed and chuffed.


  • 800 g canned chickpeas (garbanzo beans), rinsed, drained
  • ⅓ cup (90 g) tahini
  • ⅓ cup (80 ml) lemon juice
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsps water
  • ⅓ cup (80 ml) olive oil
  • 1 brown onion (150 g), chopped finely
  • 3 clove garlic, chopped finely
  • 500 g minced beef
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 fresh long red chilli, sliced thinly
  • 1 tbsp honey
  • 2 tbsps fresh flat-leaf parsley leaves
  • 2 tbsps fresh mint leaves

Blend or process chickpeas, tahini, juice, spices, the water and half the oil until smooth. Season to taste.


Heat half the remaining oil in a large frying pan; cook onion and garlic, stirring, until softened. Add beef, spices and half the chilli; cook, stirring, about 15 mins or until beef is cooked and golden. Add honey; cook about 2 mins or until mince is crisp. Season to taste.


Spread hummus over the base of a large serving platter. Spoon mince mixture over hummus; top with herbs, remaining chilli and remaining oil.

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