I’ve had my eye on this falafel salad for a while. I love the idea of deconstructed meals made into salads. This is a fun twist on falafel and these roasted chickpeas are fantastic. They’d be great on a variety of salads, or just as a snack, or mixed with popcorn (definitely going to have to try that)! This is a great salad for a lunch, just add some hummus and pita on the side, or make it a bit more substantial with my Turkey Kibbeh Meatballs or Chicken Souvlaki.
Do you have any deconstructed meals that you like?
Deconstructed Falafel Salad
Adapted from Honestly Yum
- 2 large (28oz) cans garbanzo beans, drained, rinsed and patted dry
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp Kosher salt
- 1 bunch kale, stems removed and torn into bite size pieces
- 1 English cucumber, chopped
- 1 shallot, thinly sliced
- 1/4 bunch cilantro, chopped
- 1/2 bunch parsley, chopped
- 1/2 bunch mint, chopped
- 1/3 cup tahini
- 2 lemons, juiced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- salt and pepper, to taste
- 1 Tbsp olive oil
- Pita or Lavash chips (optional)
Preheat oven to 400°F. Spread the chickpeas out on a large jelly roll pan, and pat dry. Sprinkle with cumin, coriander, and salt, toss to coat. Roast the chickpeas for about 30-40 minutes, or until crisp.
In a large bowl, tear the kale into bite size pieces. Drizzle with a little olive oil and massage the kale for a minute, or until the leaves are dark green, glossy and easy to eat. Top with cucumber, shallot, and herbs.
In a blender or food processor, mix the tahini, lemon juice, garlic, cumin, salt and pepper, until smooth. Add water as needed to reach your desired consistency. Drizzle dressing on the salad, and top with roasted chickpeas and pita/Lavash chips.