Deconstructed Falafel Salad

Name: Deconstructed Falafel Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 15-ounce cans chickpeas, drained and rinsed; 2 tablespoons extra-virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons tahini; 1 teaspoon harissa; 1 tablespoon freshly squeezed lemon juice (about ½ lemon); 1 garlic clove, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon honey; Pinch of kosher salt; 8 cups deribbed and thinly sliced curly or lacinato kale (about 2 bunches); ½ cup roughly chopped fresh mint leaves; 1/2 cup roughly chopped fresh dill fronds; 3/4 cup thinly sliced Persian (mini) cucumbers; 3/4 cup thinly sliced radishes; ½ cup halved and thinly sliced red onion; 1 avocado, thinly sliced; 1 lemon, cut into wedges, for serving

6 steps

Prep:10minCook:30min

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.

Updated at: Wed, 16 Aug 2023 20:35:55 GMT

Ingredients

4 servings

Instructions

Step 1

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

OvenPreheat

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.

Bowl

black pepper½ teaspoon

extra-virgin olive oil2 tablespoons

cayenne pepper½ teaspoon

kosher salt1 teaspoon

garlic powder1 teaspoon

ground turmeric½ teaspoon

ground cumin1 teaspoon

ground coriander1 teaspoon

chickpeas15 ounce

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.

Baking sheet

Parchment paper

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.

Mason Jar

garlic clove1

lemon juice1 tablespoon

tahini2 tablespoons

harissa1 teaspoon

extra-virgin olive oil2 tablespoons

kosher salt

honey1 tablespoon

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.

Bowl

fresh mint leaves½ cup

curly kale8 cups

fresh dill fronds½ cup

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.

lemon1