Deconstructed Falafel Salad

I'm always stumped when we get cucumbers in our CSA  because I don't want to keep making the same salads on repeat. This deconstructed falafel salad is a fun twist on traditional falafel and is incredibly easy to make. We received parsley and cucumbers in our CSA basket and I already had everything else on hand except for the pita chips. I recommend going for the jalapeno pita chips to add another layer of flavor but any flavor/brand will do. This would also be good added into a pita and rolled like a sandwich with some crushed chips added for crunch.

Recipe from the Kitchn.

Seasoned Chickpeas
-18 ounces cooked chickpeas (about 2 (15-ounce) cans), drained and patted very dry
-Cooking spray
-1 teaspoon garlic powder
-2 teaspoons ground cumin
-1 teaspoon paprika
-Sea salt and black pepper

Lemon Tahini
-1/3 cup tahini paste
-Juice of 1 lemon, plus more if needed
-Sea salt and black pepper

-Cooking spray
-5 Ounces baby kale leaves
-1 Small cucumber, sliced into thin rounds
-3 cups store-bought pita chips
-Handful flat-leaf fresh parsley leaves, roughly chopped
-Handful fresh lemon balm leaves
-Sea salt

Preheat the oven to 425. Add the chickpeas to a baking sheet in a single layer and spray with cooking spray. Evenly season with the garlic powder, sea salt, pepper, cumin, and paprika. Roast for 30 minutes or until the chickpeas are crispy, tossing about every 10 minutes.

While the chickpeas roast combine the tahini and lemon juice. Add a splash of water and stir, repeat until consistency is creamy and able to be drizzled from a spoon. Season with salt to taste.

To make the salad spray a large skillet with cooking spray and saute the kale, parsley and lemon balm just until wilting. Combine the chickpeas, the kale, cucumber, and the pita chips on plates and serve with the lemon tahini. 


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