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Asian Salad Hummus Flatbread

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Hummus doesn’t just have to be for dipping! This Asian salad hummus flatbread is perfect for a quick lunch or a light summertime supper. Full of protein and packed full of flavor. 

Happy National Hummus Day! If you’re a hummus fan (who isn’t?) you need to stop what you are doing and start eating your weight in hummus since today is the day to do it! I haven’t made an official announcement yet BUT I teamed up with Sabra this year to talk your ear off about all their amazing products. While they are known for their hummus they also make some pretty awesome Greek yogurt dip and salsa. Their food makes all my snacking dreams come true.

I’m normally a traditionalist when I comes to eating my hummus. I like to dip vegetables or super crunchy crackers – hello Triscuits. But my husband like to use it as a meal since he is not much of a snack person. So I threw together this super quick naan flatbread hummus pizza for his lunch and he was smitten. I used classic hummus but I think it would be amazing with spicy or lemon hummus. The choice is really yours. You can customize this dish in anyway you like. I like to serve it dressing free because when you take a bit of all the ingredients together the hummus sorta acts a dressing….if that makes sense.

Plus this dish is PACKED full of protein and will keep your feeling good through the afternoon “omg I need a nap because I’m crashing from my lunch” phase.

Asian Salad Hummus Flatbread

This Asian salad hummus flatbread is perfect for a quick lunch or a light summertime supper. Full of protein and packed full of flavor.

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 2 full pieces of naan
  • 1 cup classic hummus (I used Sabra)
  • 2 cups chopped salad mix
  • 1/2 cup grilled chicken, chopped (optional)
  • 1/4 cup steamed edamame
  • 1/4 cup diced tomatoes
  • 1/4 cup dry roasted peanuts or cashews

Source: Inspired by a salad I saw at Wendy's (Please don't judge me)

Directions:

Toast your naan in your oven to make the bread soft and fresh tasting.

Spread 1/2 cup hummus onto each piece of naan.

Top each slice of naan with 1/4 cup chicken, 2 tablespoons edamame, 2 tablespoons tomatoes and 2 tablespoons peanuts or cashews.

Note: I like to keep this recipe salad dressing free because I think the hummus adds plenty of moisture to the salad. However, if your prefer dressing a simple oil and vinegar mixture will work lovely.

Disclosure: This post contains affiliated links for Amazon.com and is also sponsored by my friends over at Sabra. As always, all opinions, ramblings and random nonsensical thoughts are my own.