Bruschetta Butterbean Hummus Salad (Vegan High-Protein)
This Bruschetta Butterbean Hummus Salad is fresh, wholesome, packed with flavour and crunch and so much vegetable goodness. This salad is naturally plant-based, gluten-free and high in protein and fibre.
I love a good salad, they are far more than just boring salad leaves, tomato and cucumber. This bruschetta-style salad is one that I have on repeat in the summer. You only need a handful of ingredients and you can play around with the veggies inside, too. The hummus is a butterbean dip, but you can use ready-made hummus or another one, to make this even quicker to prepare. It comes together in 15 minutes and makes the most ideal working from home lunch or tasty lunchbox.
Why will I love this salad?
This salad is amazing:
- Fresh, wholesome and vibrant
- Crunchy, smooth, packed with texture
- Loaded with flavour and colour
- Naturally high in protein and fibre
- Plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Has a creamy butterbean hummus
- Filling and wholesome yet light
- Perfect to meal prep for lunchboxes
- Great for a speedy lunch at home
- Also great for picnics and as a side salad at BBQs
- The whole family will love it
- Can be made with other vegetables
- You can swap the butterbeans for other beans or chickpeas
If you already love the sound of this salad, then skip ahead to the recipe car below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.
For the croutons:
- Sourdough or other bread: stale or leftover bread is great here.
- Olive oil: to make the croutons really crispy and golden.
- Dried oregano: this adds a classic Mediterranean flavour to the crispy croutons.
- Salt and pepper: for flavouring throughout the recipe.
As for the butterbean hummus:
- Butterbeans: I use the Bold Bean Co butterbeans as they are so plump and juicy and blend up so well. Some are used in the dip and the rest are used in the salad. As mentioned, you can swap these for chickpeas or cannellini beans, too.
- Runny smooth tahini: the smoother the better.
- Extra virgin olive oil: also known as EVOO, the better quality olive oil is great for dressings, dips and hummus like here, as it has a richer colour and flavour.
- Lemon juice: for tang.
- Garlic: fresh is best.
- Ground cumin: for some cosy flavour, that’s traditional in a lot of hummus and dip recipes.
To make the salad:
- Cucumber: chop into slices or chunks to make this refreshing.
- Tomatoes: I use small cherry or plum tomatoes to make this so fresh.
- Radish: adds so much colour and crunch.
- Spring onions: or you can use red onion.
- Olives: these add so much flavour, and my favourites are the gordal green olives as they are really juicy, but you can also use smaller or black olives. If you are not a fan, swap for some sun-dried tomatoes.
- Butterbeans: as above.
- Fresh herbs: this recipe is great with fresh basil and parsley but also try mint or coriander, if you like.
- Balsamic vinegar: this is to make the quick dressing which also includes lemon, EVOO and garlic, as above.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use gluten-free bread and check your bread for nuts, as the rest of the recipe does not contain nuts.
How do I make this?
This is ready in a few steps:
- Chop the bread into cubes and toss with the oil and seasoning: and bake for 10 minutes until crispy.
- Whiz up all of the hummus ingredients: until smooth.
- Chop the vegetables for the salad: into chunks, as well as the herbs.
- Add the salad to a bowl with the beans: and all the other components.
- Add on the croutons: and toss.
- Spread the hummus onto plates and top with the salad: and dig in.
How long will it last?
Keep the hummus and the salad separate from each other to keep the freshest. They will both keep for 2-3 days in the fridge in sealed containers.
What else can I make?
For other summery fresh lunch ideas:
- BBQ Shredded Tofu Hummus Sandwiches
- Mango Edamame Noodle Salad with Almond Satay
- Grilled Artichoke Vegan Caesar Salad
- Fennel Slaw and Chickpea Yoghurt Bowl
- The Best Vegan Kale Salad with Balsamic
Bruschetta Butterbean Hummus Salad (Vegan High-Protein)
This Bruschetta Butterbean Hummus Salad is fresh, wholesome, packed with flavour and crunch and so much vegetable goodness. This salad is naturally plant-based, gluten-free and high in protein and fibre.
Ingredients
For the Croutons:
- 4 large slices sourdough or other bread
- 2 tbsp olive oil
- ½ tbsp dried oregano
- Salt and pepper
For the Butterbean Hummus:
- 240g butterbeans with 60g of their liquid (from one tin)
- 60g runny smooth tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 small garlic clove, crushed
- 1 tsp ground cumin
For the Salad:
- 1 large cucumber
- 320g cherry tomatoes
- 4 large radishes
- 4 spring onions, trimmed
- 100g olives, pitted weight
- 240g butterbeans (drained weight, from one tin)
- 1 bunch each fresh basil and fresh parsley
- 2 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 2 tbsp balsamic vinegar
- 1 garlic, crushed
Instructions
- For the croutons, preheat the oven to 160Fan/180ºC and break apart the bread into bite-size pieces. Add to a lined baking tray and add the olive oil, oregano and salt and pepper. Toss well with your hands and bake for 10 minutes, tossing hallway through, until crispy.
- Meanwhile, make the hummus. Add all of the ingredients into a blender until really smooth and creamy. Stop to scrape down the sides as necessary, and add more butterbean liquid to make it thinner, if needed.
- For the salad, trim the cucumber and slice in half lengthways. Chop on the diagonal into pieces and add to a large mixing bowl. Slice the tomatoes and radishes in ¼, and roughly chop the spring onions. Chop the olives in half and add all of this to the mixing bowl. Add I the drained beans, tear the herbs and add as well.
- When the croutons are done, add to the salad bowl with the remaining extra-virgin olive oil, lemon juice, balsamic vinegar, garlic, and season with salt and pepper. Toss well.
- To plate up, either use one large plate or 4 individual plates and spoon over the hummus. Spread out with a spoon and top with the salad.
- Once plated, enjoy straight away, or keep the salad and hummus in separate containers in the fridge for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Bruschetta Butterbean Hummus Salad so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With butterbean love x
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