Deconstructed Falafel Salad
All your fav flavors from a perfectly fried falafel but in salad form! This is easily one of my fav summer salads!
Servings: 4 people
Ingredients
- 1 cup quinoa, cooked according to the package directions
- 1 15-ounce can chickpeas, drained and rinsed
- 2-3 Persian cucumbers thinly sliced
- ½ cup cherry tomatoes halved
- ½ cup kalamata olives halved (make sure the pit is removed)
- 1 small bunch radishes thinly sliced
- ¼ cup chopped mint leaves (more whole leave to garnish)
- ¼ cup chopped dill (more whole leave to garnish)
- 4 ounces feta (the kind that comes in the brine) crumbled or cubed
- Kosher salt and freshly cracked black pepper to taste
For the Dressing
- ¼ cup olives oil, plus more as needed
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Cook the quinoa according to the package directions. Once cooked, remove to a bowl and set aside.
- In a small bowl, whisk together the ingredients for the dressing and adjust salt and pepper to taste.
- In a large bowl combine all the prepped veggies and the dressing and let sit for 10 minutes to marinate. Add the quinoa along with the chickpeas, herbs and feta and toss to combine. Taste and adjust seasoning as needed.
Notes
This is a wonderful recipe to keep in mind because it uses quite a few pantry ingredients.
Nutrition
Calories: 496kcal | Carbohydrates: 49g | Protein: 17g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 25mg | Sodium: 911mg | Potassium: 584mg | Fiber: 9g | Sugar: 1g | Vitamin A: 683IU | Vitamin C: 14mg | Calcium: 239mg | Iron: 5mg