Deconstructed Falafel Salad
A healthy Mediterranean-inspired salad featuring crispy roasted chickpeas, wilted kale, and crunchy pita chips, all dressed with a creamy lemon tahini sauce. This deconstructed version of falafel captures all the flavors of the traditional dish in a fresh, salad form.
Ingredients
- •2 tablespoons Extra-virgin olive oil
- •2 bunches kale leaves
- •1 whole Persian cucumber
- •3 cups pita chips
- •½ cup flat-leaf parsley
- •¼ cup mint leaves
- •1 whole lemon
- •1 teaspoon Sea salt
- •18 ounces chickpeas
- •3 tablespoons Extra-virgin olive oil
- •2 cloves garlic
- •2 teaspoons ground cumin
- •1 teaspoon paprika
- •1 pinch Sea salt and black pepper
- •⅓ cup tahini paste
- •1 whole lemon juice
- •1 clove garlic
- •1 pinch Sea salt and black pepper
Cooking Instructions
- 1.
Preheat the oven to 425°F (220°C).
5 min
- 2.
For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35-40 minutes, until the chickpeas are crispy. Set aside.
40 min
- 3.
Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2-3 minutes until wilted.
3 min
- 4.
To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini 'seizes' and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
10 min
- 5.
Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.
5 min