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!
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
Instructions
- Preheat oven to 400°F.
- 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.
- In a jar, add all ingredients for the dressing and shake to combine.
- In a large bowl, toss the kale and dressing until the kale starts to soften.
- To serve, add the roasted chickpeas, herbs, and chopped veggies.