Falafel Salad Recipe
Arugula, romaine, red cabbage, tomatoes, cucumber & quinoa tossed with lemon tahini dressing & topped with spiced fried chickpeas, avocado, feta, pickled beets, hummus & falafel.
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Ingredients
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Greens & Quinoa
Lemon Tahini Dressing
Toppings
Method
Greens & Quinoa
- 1
Cook quinoa
Rinse quinoa and cook it in 1.5 cups of water until tender and fluffy, about 12-15 minutes. Fluff and let cool slightly.
- 2
Prepare greens and vegetables
Rinse arugula and romaine. Tear or chop greens. Shred red cabbage, halve cherry tomatoes, and dice cucumber.
Lemon Tahini Dressing
- 3
Toppings
- 4
Crisp chickpeas
In a skillet, heat a thin layer of oil over medium heat. Add chickpeas with spices (optional cumin, smoked paprika, garlic powder) and cook 6-8 minutes until crisp.
- 5
Crisp falafel
If using store-bought falafel, crisp in a skillet with a small amount of oil, about 3-4 minutes per side.
- 6
Assemble
- 7
In a large serving bowl, toss greens and quinoa with enough dressing to lightly coat everything.
- 8
