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Prep time
30 minutes
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Cook time
30 minutes
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Serves
2
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
Ingredients
- Salad Ingredients
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6
Falafels
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8 ounces
Butter lettuce (romaine or any mixed green will also be fine here)
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1 pint
Cherry tomatoes, quartered
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6
Persian or Kirby cucumbers (or 1 large seedless cucumber), cut lengthwise into thin spears, then into 1-inch segments
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1
1 watermelon radish (or 6 small radishes), sliced into thin crescents
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2
Pepperocini, minced
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4 ounces
Feta cheese, crumbled
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15 ounces
Chickpeas
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2 tablespoons
Olive Oil
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1 teaspoon
salt
- Lemon-Tahini Dressing
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4 tablespoons
Tahini, well stirred
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2 tablespoons
Olive Oil
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1
Lemon
Directions
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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
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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
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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
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Toss all of the vegetables and the falafel with the lettuce in the serving bowl
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Combine 4 tablespoons of tahini, 2 tablespoons of olive oil, the juice of 1 lemon, and mix vigorously to make the dressing
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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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