Dinner, Salad, Kale, Chickpea, Vegetarian, Vegan, Sesame, Cucumber, Parsley, Mint, Cumin, Lemon Juice, Soy Free, Dairy Free, Peanut Free, Tree Nut Free

Dinner, Salad

Deconstructed Falafel Salad

A new, delicious way to enjoy the fêted flavors of falafels.

5/14/2021 10:07:00 PM

A new, delicious way to enjoy the fêted flavors of falafels.

Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.

1 Persian cucumber, sliced into thin rounds3 cups (150 g) store-bought pita chipsHandful of flat-leaf parsley leaves, roughly choppedHandful of mint leaves1 lemon, cut into wedgesSea salt18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry

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Extra-virgin olive oil2 garlic cloves, finely chopped2 teaspoons ground cuminSea salt and black pepperLemon tahini:1/3 cup (90 g) tahini pasteJuice of 1 lemon, plus more if needed1 garlic clove, very finely choppedSea salt and black pepperPreparationPreheat the oven to 425°F (220°C).

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. headtopics.com

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.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.

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.SubstitutesChickpeas: white beans, butter beans

Omit pita chips for gluten freeReprinted with permission fromby Hetty McKinnon, copyright © 2019. Published by Prestel, a division of Penguin Random House, Inc. Read more: epicurious »

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Deconstructed=not bothering to make it properly. Just call it chickpea cucumber salad.😉

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