This Italian Salad With Hummus Tostada is a great make-ahead meal that’s tasty and flavorful. It’s gluten-free, vegan, and ready in 15 minutes.
I have been making this Italian Salad for many many years and it’s without a doubt, one of my favorite easy lunch recipes. Made with fresh veggies all tossed together in a lemon dressing and served on a crunchy tostada shell that is layered with hummus. It’s out-of-this-world GOOD!
If you are looking for an easy plant-based recipe that you can make ahead, this is for sure a winner. I recommend making the salad (leave out the avocado so it doesn’t brown), and storing it in a storage container, and enjoying it for a few days. Add the avocado in when ready to serve, and crisp the tortillas so it’s nice and crunchy. Don’t have time to make the tostada yourself? Buy tostada shells in stores. I love my Xtrema Cookware food storage containers because it’s non-toxic. Use Code: Precious10 at checkout.
To make this with some extra protein, add in your favorite anti-pasta meats such as salami, prosciutto, etc… I loved using the vegan feta cheese but you can definitely use regular feta in this recipe as well.
That’s it! An easy recipe perfect for lunch that won’t get soggy or gross. Plus, it’s got all the fat, fiber, protein, and greens to keep you full and satisfied. But if you want a little extra, kale would be a great addition in here because it won’t get soggy like spinach would if you wanted to eat this for a few days.
Other Recipes
- BBQ Tofu Chopped Ranch Salad
- Watermelon Poke Kale Salad
- Miso-Ginger Avocado Salad
- Beet and Fennel Salad with Vegan Whipped Feta
This recipe is so fresh, light, and hydrating that I know you’ll be making it all year round. I hope you give this tasty dish a try, let me know what you think by commenting below!
Xo,
Natalie
Italian Salad With Hummus Tostada
Ingredients
- 4 Siete grain-free tortillas or tostada shells
- avocado cooking spray
- 1/2 cup diced cucumbers
- 1/3 cup halved cherry tomatoes
- 1/3 cup diced red onion
- 1/4 cup halved pitted kalamata olives
- 4 oz jar of marinated artichokes
- 1/4 cup sliced pepperocini
- 1 avocado diced
- 1/4 cup olive oil
- 1 lemon juiced
- vegan feta I like Myokos
- Roasted red pepper hummus I like the Cedar’s Organic Hummus
- 1 tsp dried oregano
- 1 tsp dried mint or 1/4 cup fresh mint rough chopped
- salt and pepper to taste
- optional: microgreens or sprouts
Instructions
- Preheat the oven to broil.
- On a large baking sheet, add the tortillas and spry them with avocado spray. Broil for about 4 minutes making sure to flip them half way through.
- In the large bowl, add the remaining ingredients EXCEPT the sprouts. Toss well.
- Spread an even layer of the hummus on the hard tortillas, Add the Italian salad mixture and top with sprouts or microgreens.
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