
Yields: 4 Servings
This protein-packed vegetarian salad is a filling Mediterranean supper that’s high in taste and nutrition.
Ingredients:
Falafel
- 15-ounce can chickpeas , drained
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/4 tsp curry powder
- 3 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1/4 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 1/8 tsp cayenne pepper
Dressing
- 2 tbsp organic tahini paste
- 2 tbsp plain cultured coconut milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp extra-virgin olive oil
- 1/4 tsp sea salt
Salad
- 10 cups mixed spring greens
- 1 large cucumber, peeled and sliced
- 1 cup grape tomatoes, halved
- 1 avocado, pitted, skin removed and sliced
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- In a food processor bowl, combine the chickpeas, green onions, garlic, cumin, and curry powder. Process until a slightly gritty paste develops.
- In a mixing bowl, combine the oil, parsley, baking powder, sea salt, and cayenne pepper; whisk well.
- Make eight 2-inch-diameter patties with the mixture and lay them on a prepared baking sheet.
- Bake for about 20 minutes, rotating once, until gently browned and slightly puffed.
- In a small mixing bowl, combine the tahini, coconut milk, lemon juice, lemon zest, extra-virgin olive oil, and salt.
- In a large mixing bowl, combine the mixed spring greens, cucumber, and tomatoes. Toss in the dressing and coat thoroughly.
- Divide the salad among four plates and top with two falafel patties per plate and avocado slices.