We’re kind of boring. We eat Mediterranean once or twice a week, usually in the form of a mishmash of spreads, vegetables, and chickpeas wrapped up in all the pita you can possibly stuff in your belly. Hello, stretchy pants.

One evening, I made the Roasted Chickpea Tabouleh Salad from our cookbook but added some fresh red pepper, roasted broccoli, and sweet potato. I love making old things new again.

The other amazing thing about this recipe? You can pick up 90% of the ingredients at the farmers market.

Grab a beautiful head of broccoli, a sweet potato or two, some fresh dill and garlic, and a bell pepper and you’re pretty much set. All that’s left are chickpeas, hummus, lemon, and spices.

I love 30-minute meals that also happen to have extremely basic, approachable ingredients.

The dressing, which has become a classic on the blog and in our home, is my go-to 4-ingredient Garlic Dill Sauce, which is inspired by Mediterranean and Middle Eastern flavors.

It’s made with hummus*, garlic, lemon juice, and dill – ingredients you likely always have on hand, which makes it so easy to make up a batch and put it on everything throughout the week, from Chickpea Shawarma Dip to Mediterranean Baked Sweet Potatoes to this salad.

*Note: you can learn about the origins of hummus here.

I hope you all love this salad. It’s:

Simple

Fresh

Vegetable-packed

Protein- + fiber-rich

Super healthy

Satisfying

& Delicious

This makes a delicious weeknight meal when you need something nourishing on the table fast. It also makes a great lunch and would even pack well as a picnic meal or post-workout snack.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see. Cheers, friends!