Deconstructed Falafel Salad

Your favorite flavors from perfectly fried falafel come together in this fun salad! A delightful, slightly sweet tahini dressing tossed with greens and herbs, topped with fresh cucumber, onion, and, of course, spiced crunchy chickpeas! This salad is perfect for lunch or a quick, light weeknight meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREHEAT the oven to 400°F. Line a sheet pan with parchment paper.

Step 2

MAKE THE CHICKPEAS: Pour the chickpeas into a large bowl. Drizzle with the olive oil and season with the cumin, coriander, turmeric, garlic powder, cayenne, salt, and black pepper. Toss to coat the chickpeas evenly in the spice mixture.

Step 3

TRANSFER the chickpeas to the prepared sheet pan, spread into an even layer, and bake until lightly browned and crisp, 25 to 30 minutes.

Step 4

MEANWHILE, MAKE THE TAHINI DRESSING: In a small screw-top jar, combine the tahini, harissa, lemon juice, garlic, olive oil, honey, and salt. Cover and shake until well combined. If the dressing is too thick, add 1 to 2 tablespoons of warm water. Set aside.

Step 5

MAKE THE SALAD: In a large bowl, combine the kale, mint, and dill. Pour your desired amount of dressing over the kale and toss continuously until the kale is well coated and slightly wilted, 2 to 3 minutes.

Step 6

DIVIDE the salad mixture among four plates. Top each plate with the cucumbers, radishes, onion, avocado, and the chickpeas and serve with a lemon wedge.