Yields: 4 Servings

This protein-packed vegetarian salad is a filling Mediterranean supper that’s high in taste and nutrition.



  • 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


  • 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


  • 10 cups mixed spring greens
  • 1 large cucumber, peeled and sliced
  • 1 cup grape tomatoes, halved
  • 1 avocado, pitted, skin removed and sliced


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a food processor bowl, combine the chickpeas, green onions, garlic, cumin, and curry powder. Process until a slightly gritty paste develops.
  3. In a mixing bowl, combine the oil, parsley, baking powder, sea salt, and cayenne pepper; whisk well.
  4. Make eight 2-inch-diameter patties with the mixture and lay them on a prepared baking sheet.
  5. Bake for about 20 minutes, rotating once, until gently browned and slightly puffed.
  6. In a small mixing bowl, combine the tahini, coconut milk, lemon juice, lemon zest, extra-virgin olive oil, and salt.
  7. In a large mixing bowl, combine the mixed spring greens, cucumber, and tomatoes. Toss in the dressing and coat thoroughly.
  8. Divide the salad among four plates and top with two falafel patties per plate and avocado slices.