Carrot Ribbon Salad with Radish, Cucumber and Hummus Recipe

Bright, crisp, and full of texture, this carrot ribbon hummus salad recipe that brings together shaved vegetables, creamy hummus, and a sprinkle of black sesame for a refreshing dish that works as a light lunch, side, or colorful appetizer. The base of hummus anchors the vibrant layers, while fresh dill and a drizzle of tahini add an herbaceous finish. Serve it chilled or at room temperature for an easy plant-based option that looks as good as it tastes.

Carrot Ribbon Salad with Radish, Cucumber & Hummus | Easy Vegan Lunch Idea

Servings: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes

Ingredients

• 2 medium carrots, peeled into ribbons

• 1 small cucumber, thinly sliced or ribboned

• 3 radishes, thinly sliced

• 1/2 cup (120 ml.) plain hummus

• 2 tbsp. (30 ml.) tahini

• 1 tsp. (5 ml.) lemon juice

• 1/2 tsp. (2.5 ml.) maple syrup

• 1/4 tsp. (1.5 g.) sea salt

• 1/8 tsp. (0.5 g.) ground black pepper

• 1 tsp. (3 g.) black sesame seeds

• Fresh dill sprigs, for garnish

Directions

1.     Spread the hummus evenly across the bottom of a shallow bowl or plate.

2.     In a small bowl, whisk together the tahini, lemon juice, maple syrup, sea salt, and black pepper until smooth. If too thick, add a splash of water to thin it out.

3.     In a medium bowl, toss the carrot ribbons, cucumber slices, and radish slices together gently.

4.     Pile the mixed vegetables over the hummus.

5.     Drizzle the tahini dressing over the top of the salad.

6.     Sprinkle with black sesame seeds and fresh dill just before serving.

Make It Yours

• Add a handful of arugula or baby greens for extra volume and bite.

• Swap in roasted chickpeas or sliced avocado for more texture and richness.

• Use flavored hummus (like lemon-garlic or roasted red pepper) for added dimension.

Pairs Well With

• Warm pita or flatbread

• Lentil soup or a light tomato broth

• Sparkling water with lemon or a chilled white tea

Make It Mediterranean Style

• Add a spoonful of chopped kalamata olives or capers for a briny contrast.

• Replace the tahini drizzle with a quick lemon-oregano vinaigrette (1 tbsp. olive oil, 1 tsp. lemon juice, pinch of oregano).

• Garnish with chopped fresh parsley or mint in place of dill.

• Serve with warm pita triangles and a side of marinated white beans or dolmas.