Falafel Chickpea Salad is a Middle Eastern-inspired salad made with
falafel, chickpeas, cucumbers, tomatoes, and a lemony dressing. It's a great
protein and fiber source, perfect for lunch or a light dinner. The salad is
also a good option for vegetarians and vegans.
Ingredients:
- 1 batch of falafel,
cooked and crumbled
- One can (15 ounces) of
chickpeas, rinsed and drained.
- 1 cucumber, diced
- One tomato, diced
- 1/4 cup lemon juice
- Three tablespoons
olive oil
- Two tablespoons
chopped fresh parsley.
- One teaspoon of ground
cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black
pepper
Instructions:
Take all the ingredients and mix them together in a generously sized
bowl.
- Use a large spoon or a pair of tongs to combine the
ingredients in the bowl gently.
- Lift the ingredients and let them fall back down
into the bowl. This will help to distribute the dressing evenly.
- Continue tossing the ingredients until they are
evenly coated in the dressing.
- If you use a large bowl, you may need to work in
batches to toss the ingredients.
- If you use a small bowl, you may need two spoons or
tongs to toss the ingredients.
- If you use a zip-top bag, you can seal and shake it
to coat the ingredients.
- Be careful not to overmix the salad, which can
break up the falafel and chickpeas.
- If you are not serving the salad immediately, chill
it in the refrigerator for up to 3 days.
When ready to serve, please bring it to room temperature and toss it
again to re-coat the ingredients.
To serve immediately:
- If it suits your
fancy, feel free to transfer the salad to a charming serving bowl and
embellish it with a light dusting of freshly chopped parsley or cilantro,
adding an extra burst of flavor and a visually enticing touch.
- Serve with pita
bread, crackers, or vegetables.
To chill for later:
- Place the salad in a
sealed container and refrigerate for three days.
- When ready to serve,
bring the salad to room temperature and toss it again to re-coat the
ingredients.
Here are some tips for serving or storing the salad:
- If you plan to serve
the salad right away, enhance its flavors by adding a generous spoonful of
hummus or tahini on the surface.
- If you plan on keeping
the salad in the fridge, ensure its freshness by placing a protective
layer of plastic wrap or parchment paper directly on top of the salad to
shield it from drying out.
- The salad can also be
frozen for up to 2 months. When ready to thaw the salad, place it in the
refrigerator overnight.
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