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Deconstructed Falafel Salad

Indulge in the vibrant flavors of the Mediterranean with our Deconstructed Falafel Salad! 🥗✨🧆 Packed with plant-based protein from chickpeas and boasting all the beloved tastes of traditional falafel, this salad is the ultimate quick lunch fix. Our easy-to-follow recipe guides you through creating perfectly spiced roasted chickpeas, paired with a creamy tahini dressing that adds a delightful tang to every bite. Tossed with crisp kale, fresh mint, dill, and an array of colorful veggies like Persian cucumbers, radishes, red onion, and creamy avocado, this salad is a celebration of freshness and flavor. Whether you're looking for a satisfying meal on the go or a light yet nourishing dinner option, our Deconstructed Falafel Salad is sure to become a favorite in your recipe repertoire. Give it a try today and experience a burst of Mediterranean goodness in every mouthful!
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Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • FOR THE CHICKPEAS
  • 2 15-ounce can of chickpeas drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • FOR THE DRESSING:
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 garlic clove minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Pinch of kosher salt
  • FOR THE SALAD
  • 1 bag of kale
  • ½ cup roughly chopped fresh mint leaves
  • ½ cup roughly chopped fresh dill fronds
  • 2 thinly sliced Persian cucumbers
  • 6 radishes thinly sliced
  • 1/4 red onion thinly sliced
  • 1 avocado thinly sliced

Method
 

  1. Preheat oven to 400°F.
  2. In a large bowl, toss the chickpeas with olive oil and spices and then transfer to a sheet pan prepared with parchment paper. Bake for 30 minutes.
  3. In a jar, add all ingredients for the dressing and shake to combine.
  4. In a large bowl, toss the kale and dressing until the kale starts to soften.
  5. To serve, add the roasted chickpeas, herbs, and chopped veggies.