One-Pot Wonders

Falafel and Crispy Chickpea Chopped Salad

December 27, 2019
Photo by Sarah Hornung
Author Notes

This is a super satisfying vegetarian, double chickpea, chopped salad that was inspired by a Mediterranean grain bowl that I ate out at a restaurant that was delicious, but got me thinking about how to make it with more greens. —Sarah Hornung

  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 2
Ingredients
  • Salad Ingredients
  • 6 Falafels
  • 8 ounces Butter lettuce (romaine or any mixed green will also be fine here)
  • 1 pint Cherry tomatoes, quartered
  • 6 Persian or Kirby cucumbers (or 1 large seedless cucumber), cut lengthwise into thin spears, then into 1-inch segments
  • 1 1 watermelon radish (or 6 small radishes), sliced into thin crescents
  • 2 Pepperocini, minced
  • 4 ounces Feta cheese, crumbled
  • 15 ounces Chickpeas
  • 2 tablespoons Olive Oil
  • 1 teaspoon salt
  • Lemon-Tahini Dressing
  • 4 tablespoons Tahini, well stirred
  • 2 tablespoons Olive Oil
  • 1 Lemon
In This Recipe
Directions
  1. I did not make falafel from scratch — here in New York, they are easy to find in the prepared foods area of super markets, however, I have made them alot, they are super easy: https://food52.com/recipes/11921-world-s-easiest-falafel-and-tzatziki
  2. Preheat your oven to 400 degrees and drain and rinse a can of chickpeas, scatter them across a sheet pan lined with parchment, sprinkle with salt and drizzle with 2 tablespoons of olive oil and roast for about 30 minutes, until they begin to crisp
  3. While the chickpeas are in the oven, roughly chop the falafel; quarter the cherry tomatoes; chop the cucumbers into thin spears; slice the radishes; mince the pepperoni or banana peppers; and crumble the feta
  4. Toss all of the vegetables and the falafel with the lettuce in the serving bowl
  5. Combine 4 tablespoons of tahini, 2 tablespoons of olive oil, the juice of 1 lemon, and mix vigorously to make the dressing
  6. When the chickpeas are crispy on the outside, remove from oven and allow a few minutes to cool, and then add 1/2 cup (or more!) to the salad, toss with dressing and season with salt and pepper

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